And why does the label say it’s “dressing”?
By Rebecca Firkser Updated February 13, 2018
what is miracle whip
Credit: Video still via YouTube
Have you ever looked for mayo in a fridge that isn’t yours and found nothing but Miracle Whip? Or perhaps you closely examined all the product placement in Lady Gaga’s "Telephone" video? Have you ever wondered what that white spread was, exactly? Probably many of you have been there—I know I have. The label says it’s “dressing,” but the condiment is advertised as a mayonnaise substitute. And they’re both sort of right. It all comes down to semantics.
Miracle Whip was introduced by Kraft at the 1933 World’s Fair, in Chicago. It was marketed as a less expensive alternative to mayonnaise, and quickly grew wildly popular. Originally made by blending comparable ingredients for a classic mayo with boiled salad dressing (an emulsion of eggs, vinegar, and flavoring that’s cooked until thick), Miracle Whip was hawked to those struggling during the Depression as a way to make vegetables, fruit, and salads more flavorful for less money.
Officially, Miracle Whip must be called a “dressing” because it’s less than 65 percent vegetable oil, which is the official USDA standard for which condiments may be called “mayonnaise.”
What are the exact differences between Miracle Whip and mayo? Let’s compare: Hellmann’s "Real Mayonnaise" contains water, syobean oil, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice concentrate, as well as calcium disodium EDTA (a preservative), and “natural flavors.”
Miracle Whip, on the other hand, has a longer ingredient list—though that’s not necessary a bad thing. The dressing contains water, soybean oil, vinegar, cornstarch, eggs, salt, mustard powder, paprika, and dried garlic in addition to high fructose corn syrup, potassium sorbate (a preservative), “spice,” and “natural flavor."
Ultimately, Miracle Whip relies a bit more on non-oil thickeners and emulsifiers like cornstarch and eggs to keep its texture, as well as more seasonings for its unique flavor. It does contain high fructose corn syrup as opposed to mayo’s sugar, but considering the suggested portion size for both is relatively small, it doesn’t really matter much in the long run. If you prefer to spread Miracle Whip on your breakfast sandwich, it’s mostly just up to your personal preferences.
As a seasoned culinary enthusiast with a comprehensive understanding of food products, particularly condiments, let me delve into the fascinating world of Miracle Whip and its distinction from traditional mayonnaise. My extensive knowledge in this domain allows me to shed light on the intricacies of Miracle Whip's origin, composition, and its intriguing classification as a "dressing."
Miracle Whip, introduced by Kraft at the 1933 World’s Fair in Chicago, was initially marketed as a cost-effective alternative to mayonnaise, gaining immense popularity during the Great Depression. The label identifies it as a "dressing," a term chosen deliberately due to regulatory standards. The official USDA standard mandates that any condiment labeled as "mayonnaise" must contain at least 65 percent vegetable oil. As Miracle Whip falls short of this requirement, it is officially classified as a "dressing."
Now, let's dissect the nuanced differences between Miracle Whip and traditional mayonnaise. Hellmann’s "Real Mayonnaise" boasts a relatively concise ingredient list, including water, soybean oil, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice concentrate, calcium disodium EDTA (a preservative), and "natural flavors." On the other hand, Miracle Whip presents a more extensive array of ingredients, including water, soybean oil, vinegar, cornstarch, eggs, salt, mustard powder, paprika, dried garlic, high fructose corn syrup, potassium sorbate (a preservative), "spice," and "natural flavor."
The key distinctions lie in Miracle Whip's reliance on non-oil thickeners and emulsifiers, such as cornstarch and eggs, to maintain its unique texture. Furthermore, the inclusion of additional seasonings contributes to its distinct flavor profile. Notably, high fructose corn syrup distinguishes Miracle Whip from mayonnaise, which typically contains sugar. Despite these differences, the suggested portion sizes for both are relatively small, minimizing the impact of sweeteners on the overall nutritional content.
In essence, whether you choose to adorn your breakfast sandwich with Miracle Whip or traditional mayonnaise boils down to personal preference. Miracle Whip's intricate blend of ingredients and its historical positioning as an economical alternative showcase the fascinating interplay between culinary innovation, consumer preferences, and regulatory standards in the realm of condiments.
