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Mock Miracle Whip

A mayonnaise-like condiment made with egg, oil, sugar, vinegar, flour, and spices.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Mustard and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mock Miracle Whip

Ingredients

Directions

Make the flour base

  1. Process flour and water in blender just until smooth.

  2. Pour the mixture into a saucepan.

  3. Add white vinegar to the saucepan.

  4. Let the mixture sit while you combine the other ingredients in the blender.

Make the dressing

  1. Put egg plus enough water to make 2/3 cup in the blender container.

  2. Add vegetable oil, sugar, salt, dry mustard, lemon juice, and paprika to the blender.

  3. Whirl the blender until smooth.

  4. Heat the flour mixture in the saucepan until thickened.

  5. Pour the hot mixture into the blender and blend until smooth again.

  6. Yield 3 1/4 cups.

Nutrition, whole recipe (rough)

719Calories
20 gProtein
20 gFat
112 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Mustard + lemontop 11% of all pairs
    Smell alikestrong
    Cooked together3,816 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Mustard + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together5,066 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Cooked with water and vinegar, it thickens into a starch base that gives the dressing body.
Egg
Its proteins emulsify with the oil, helping hold the dressing together as a smooth, creamy mixture.
Vegetable oil
Forms the fat phase of the emulsion, providing richness and a creamy mouthfeel.
Sugar
Adds sweetness that balances the sharpness of the vinegar and lemon juice.
White vinegar
Adds acidity that gives the dressing its tangy flavor and helps preserve it.
Dry mustard
Adds pungent flavor and helps stabilize the emulsion of egg and oil.

The step that matters

Heat the flour mixture in the saucepan until thickened. Flour starch only thickens fully when heated, and it must be cooked through so it does not taste raw. Pouring the hot mixture into the blender then helps it blend smoothly with the egg and oil.

Swap the lemon

How well each one fits the dish's main ingredients (egg, sugar, mustard, flour, vinegar):

  1. Raisinfits better
  2. Vanillafits about as well
  3. Lemonthe original
  4. Avocadofits about as well

Fit is the average pairing score against egg, sugar, mustard, flour, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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