Mock Miracle Whip®
Ingredients (as always, as organic as possible)
Macadamia Nut Oil
4 egg yokes
(if yokes are small, use 5 or 6)
Arrow Root Powder OR 1 - 1½ teaspoons
½ Cup Unpasteurized Apple Cider Vinegar
1 Cup Water
4 tablespoons Honey (5 - 6 tablespoons Erythritol can be
1 tablespoon + 1 teaspoon
Celtic Sea Salt
teaspoons Dry Mustard
⅓ Cup Fresh Squeezed Lemon Juice
If you prefer regular mayo to
the tangy Miracle Whip® taste, simply cut the vinegar in half and no
One Note on Erythritol:
it does not blend easily, so when you get it home, the first thing
you should do is put it into a blender and grind it into a powder.
This will help it blend into your sauces.
Also, you can use, if you want it sweeter, rounded tablespoons
Arrow Root Powder v. Konjac Flour
Both of these things will thicken your solution,
Konjac Flour has fewer calories (basically none), requires less
heat to thicken, and is high in fiber. Just one teaspoon makes your
solution thick enough to keep the mayo solid and creamy. Another
half teaspoon makes it very thick. Depends entirely on your
In a mixing bowl, with the mixer
on high, add the egg yolks. Then add Macadamia Nut Oil just a few
drops at a time (or a very thin drizzle) at first to make sure
you're getting enough air into the mixture. Add the oil very, very
slowly. You should notice that the concoction starts to stiffen as
the designs created by the whirring blender being to stay longer and
longer. After the second cup of oil is added you can speed up the
drizzle but don't just dump it in the blender. Slowly is best.
NOTE: the bottle of macadamia
nut oil comes with a squeeze top. Using this to drizzle out the oil
Mix all the ingredients in the second part of the
recipe, including the lemon juice,
in a medium saucepan and set aside. Careful with the Konjac flour.
It will solidify at room temp, so you might want to add it right
before you're ready to heat this up, or you will have to stir the
solution regularly while it's sitting.
When ready, turn the heat up to
medium high under the saucepan and start stirring.
Heat while stirring constantly. When the mixture is very thick,
remove from heat and fold into the mixture in the mixer. Slowly!
Just a scoop at a time while beating and blending it all in with the
mixer at top speed.
You are going to love this recipe. It's not only
tasty, but each tablespoon of mayo gives you about a quarter
teaspoon of palmitoleic acid, an omega-7 fatty acid
that is a spectacular anti-inflammatory.
Lacto Fermented Mayo (or
Mayo With Probiotics)
This is a very simple process. Instead of two
tablespoons of vinegar, add two table spoons of juice real kimchi or
real sauerkraut. If you don't have that, find a great full spectrum
probiotic and open seven to ten capsules.
Add this to your recipe, stir well, and let it
sit out for seven hours. Then refrigerate. This is some really
healthy mayonnaise and it will last, easily, four weeks in the