Here are a couple of salad dressings that are made from scratch to substitute for Miracle Whip and/or mayonnaise. I prefer them to factory made dressings. Great for egg salad sandwiches, potato salads, or as a base for other salad dressings.
1 egg or egg substitute to equal 1 egg
1 scant teaspoon prepared mustard
cayenne pepper, optional
1/4 teaspoon salt
1 cup Canola oil
3 teaspoons fresh lemon juice
Preparation:
Put the egg or egg substitute, mustard, cayenne pepper (if using), and salt in a blender; blend at high speed for about 20 seconds. Gradually add the oil through the top of the blender, while blending, in droplets at first, blending until all the oil has been blended with the egg and mayonnaise is thick and creamy. Blend in lemon juice just until mixed.
Note: Raw eggs can contain salmonella (about 1 in 20,000 eggs might be contaminated), but there are egg white products on the market which can be used safely. People in high-risk groups are the elderly, small children, pregnant women and those with compromised immune systems. If you aren't sure of your eggs, egg substitute can be used to make the mayonnaise. Egg yolk powder (pasteurized and dried) can be found in the King Arthur Catalog
Home made Boiled Salad Dressing
1/2 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 egg
1/4 cup vinegar (either white or cider )
1/2 cup hot water
2 tablespoons prepared yellow mustard (Dijon, Honey Mustard or other flavors will work)
1 tablespoon butter
Directions:
Prep Time: 5 mins
Total Time: 10 mins
1 In microwave safe bowl mix sugar, cornstarch and salt.
2 Whisk in the egg, vinegar, water and mustard.
3 Microwave on high for 3 minutes then stir.
4 Microwave again on high for 1 minute then stir and repeat in 1 minute increments until dressing comes to a boil and thickens - about 5 - 6 minutes total cook time. (It will continue to thicken as it cools).
5 Add butter.
6 Store in refrigerator.