# What is the difference between mayonnaise and Miracle Whip? **URL:** \ **Category:** Factual Questions\ **Created:** [July 24, 2002, 3:28pm UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583 "2002-07-24T15:28:55Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Padeye](https://avatars.discourse-cdn.com/v4/letter/p/a9a28c/32.png) [@Padeye](https://boards.straightdope.com/u/Padeye)\ **Post date:** [July 24, 2002, 9:41pm UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/21 "2002-07-24T21:41:28Z")
I thank the good lord that my fiancee and I are both Miracle Whip[sup]TM[/sup]? people. I would have laughed at the “bread lubricant” remark but last night I was desperate for a snack and seeing no cheese or baloney in the fridge made a Miracle Whip sandwich. No, I’m not kidding. Two slices of 12 grain bread and Miracle Whip. Damn it hit the spot! ---
**Author:** ![medstar](https://avatars.discourse-cdn.com/v4/letter/m/f07891/32.png) [@medstar](https://boards.straightdope.com/u/medstar)\ **Post date:** [July 24, 2002, 10:43pm UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/22 "2002-07-24T22:43:28Z")
IMHO the only thing Miracle Whip is good for is to exfoliate dead skin cells on facial skin. It’s too sweet for anything else. A good olive oil mayonnaise goes with crisp bacon, red ripe tomatoes, cool lettuce and properly toasted bread to make sublime BLT’s. ---
**Author:** ![medstar](https://avatars.discourse-cdn.com/v4/letter/m/f07891/32.png) [@medstar](https://boards.straightdope.com/u/medstar)\ **Post date:** [July 24, 2002, 10:50pm UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/23 "2002-07-24T22:50:21Z")
IMHO the only thing Miracle Whip is good for is to exfoliate dead skin cells on my face. It’s too sweet for anything else. A good olive oil mayonnaise on the other hand, combines with crisp bacon, red ripe tomatoes, cool lettuce and properly toasted bread to form sublime BLT’s. ---
**Author:** ![medstar](https://avatars.discourse-cdn.com/v4/letter/m/f07891/32.png) [@medstar](https://boards.straightdope.com/u/medstar)\ **Post date:** [July 24, 2002, 10:52pm UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/24 "2002-07-24T22:52:36Z")
Oops, sorry for the double post. I swear I only hit the submit button once for the first post, I thought it disappeared. ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [July 25, 2002, 12:08am UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/25 "2002-07-25T00:08:06Z")
From my _Woman’s Day Encyclopedia of Cookery_ which has great introductory sections on everything(although I don’t vouch for the accuracy). Mayonnaise. “It must contain salad oil, at least 65% by weight; acid ingredients such as vinegar or lemon juice; and an emulsifier such as egg, gelatin, starch paste, or gums. It may also contain salt, certain sweetening ingredients, monosodium glutamate, and a variety of other seasonings so long as they do not impart the color of egg yolk. If a binding agent other than egg is used, the product is then called salad dressing.” Going back to **nametag** ’s listing of the ingredients, you’ll notice that MAYO has whole eggs listed as the second ingredient, indicating that it compromises a significant portant of the ingredients. MW lists eggs as the 6th ingredient. Not a lot of egg in there, so that is probably why they need to add the starch to emulsify the end product. Also notice that vinegar is the third ingredient in MW, and the 4th in Mayo. I can’t prove it, but the taste would indicate that the percent of vinegar in MW is MUCH higher than any Mayo. Also notice the high fructose corn syrup is 4th in MW. 6th in Mayo. I can’t explain the anomaly of why my source says that Mayo can contain “starch paste” but then goes on to say that if anything other than egg is used as an emulsifier, it becomes salad dressing. I can only offer that egg is the main emulsifier in mayo. ---
**Author:** ![kniz](https://avatars.discourse-cdn.com/v4/letter/k/c37758/32.png) [@kniz](https://boards.straightdope.com/u/kniz)\ **Post date:** [July 25, 2002, 5:48am UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/26 "2002-07-25T05:48:47Z")
> [@](#): > > \*Originally posted by Libertarian \* > \*\*(Do you have Merita bread in Mississippi?) \*\* No, but when I was a kid and before my family got a TV set, I would go to a friends house and watch **The Lone Ranger**. The sponsor was Merita Bread (This was around Atlanta). ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 25, 2002, 9:51am UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/27 "2002-07-25T09:51:11Z")
I have a feeling it may have to do with the %age fat content in Miracle whip vs. mayonnaise. According to their web site, regular MW contains 33% less fat than commercial mayonnaise. My guess is that this would put it under the 65% fat content required for a product to be called mayo. The whole point of Miracle whip, once again, according to the Kraft foods website, was to create a cheaper alternative to mayonnaise with roughly the same texture. The ingredients of MW itself can be used to make a mayonnaise, IMHO. I’m supposing it’s the fat content or how its emulsified that prevent it from being called “mayo.” I’ll send them an e-mail and see if I get a response. ---
**Author:** ![Spoke](https://avatars.discourse-cdn.com/v4/letter/s/a88e57/32.png) [@Spoke](https://boards.straightdope.com/u/Spoke)\ **Post date:** [July 25, 2002, 2:46pm UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/28 "2002-07-25T14:46:41Z")
**Libertarian** wrote: [quote] [Miracle Whip] has its own cult, comprised chiefly of transplanted Nawthnuhs. **Nametag** wrote: > [@](#): > > I’d also like to add that the very idea of putting Mayonnaise OR Miracle Whip on a salad is disgusting. **Lib** , I don’t know what part of the South you’re from, but down here in Georgia, Miracle Whip is a staple. (See below.) **Nametag** , Miracle Whip is not used on tossed salads, but rather on such delicacies as pear salad, carrot salad, fruit salad, and as an ingredient in cucumber salad and in some congealed salads. ---
**Author:** ![Spoke](https://avatars.discourse-cdn.com/v4/letter/s/a88e57/32.png) [@Spoke](https://boards.straightdope.com/u/Spoke)\ **Post date:** [July 25, 2002, 2:47pm UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/29 "2002-07-25T14:47:57Z")
Oh yeah, and I left out egg salad and macaroni salad. ---
**Author:** ![plnnr](https://avatars.discourse-cdn.com/v4/letter/p/7ea924/32.png) [@plnnr](https://boards.straightdope.com/u/plnnr)\ **Post date:** [July 25, 2002, 2:57pm UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/30 "2002-07-25T14:57:43Z")
Duke’s on white bread = good eatin’ Plnnr- who is from Virginia ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [July 26, 2002, 1:47am UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/31 "2002-07-26T01:47:41Z")
**Merita** bread also sponsored the Lone Ranger in the 1950’s on Danville, VA. tv. But growing up in Arlington, VA., I never heard of it or saw it in the stores. ---
**Author:** ![heresiarch](https://avatars.discourse-cdn.com/v4/letter/h/278dde/32.png) [@heresiarch](https://boards.straightdope.com/u/heresiarch)\ **Post date:** [July 26, 2002, 2:27am UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/32 "2002-07-26T02:27:24Z")
OK, let’s just say I want to make my own mayo. I’m just snooty enough to reject a recipe that calls for Real Lemon. What kind of oil should I use? Would olive oil be OK? For the acid, is a combination of fresh lemon juice and vinegar the best? And what kind of vinegar? It seems like cider or wine vinegar would work. Balsamic vinegar, I dunno, doesn’t seem right. Anyone have a recipe for simple honest hamomade mayonnaise? Thanks ---
**Author:** ![samclem](https://avatars.discourse-cdn.com/v4/letter/s/a9a28c/32.png) [@samclem](https://boards.straightdope.com/u/samclem)\ **Post date:** [July 26, 2002, 3:30am UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/33 "2002-07-26T03:30:08Z")
**Mark Bittner’s** recipe for basic mayo. From _How to Cook Everything_ 1 egg, dash cayenne, 1/2 tsp dry mustard, salt and fresh ground black pepper to taste,2 tblsp fresh squeezed lemon juice, 1 cup oil(1/2 extra-virgin olive and 1/2 canola or other neutral) l. Combine egg, cayenne, mustard, salt, pepper, lemon juice, and 1/4 cup of the oil in food processor; turn on the machine and add the oil in a thin, steady stream. 1. After you’ve added about half of the oil, the mixture will thicken; you can then begin adding the oil a bit faster. You can add up to 1 1/2 cups of oil and still have a pleasant mayonaise. If mixture is thicker than you’d like, add a little warm water, with the machine still running, or stir in a little cream or sour cream by hand. Check the seasoning and serve or store in fridge for up to a week. He notes to use fresh oils as rancidity is more detectable here than in sauteeing. Also notes that you can use a blender, but mixture may separate after a few days. Using all extra-virgin olive make too strong a mayo. All neutral oil, you might as well use good store-bought. ---
**Author:** ![bibliophage](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bibliophage/32/7615_2.png) [@bibliophage](https://boards.straightdope.com/u/bibliophage)\ **Post date:** [July 26, 2002, 3:51am UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/34 "2002-07-26T03:51:47Z")
Mayonnaise is at least 65% vegetable oil, but salad dressing can be as little as 30% vegetable oil. Both are made with egg yolks. Salad dressing must be at least 4% egg yolk (or equivalent), but mayonnaise doesn’t seem to have a minimum amount. Salad dressing also contains something not permitted in mayonnaise, a scrumptious sounding “starchy paste” made from tapioca, wheat, or rye. In practice I’m pretty sure Miracle Whip is sweeter than almost any brand of mayonnaise, but both are permitted to contain “nutritive carbohydrate sweeteners” (government talk for sugar) in any amount the manufacturer desires, provided the other requirements are met. From the Code of Federal Regulations, Title 21, Volume 2 > [@](#): > > ``` > Sec. 169.140 Mayonnaise. > > (a) Description. Mayonnaise is the emulsified semisolid food > > ``` > > prepared from vegetable oil(s), one or both of the acidifying > ingredients specified in paragraph (b) of this section, and one or more > of the egg yolk-containing ingredients specified in paragraph © of > this section. One or more of the ingredients specified in paragraph (d) > of this section may also be used. The vegetable oil(s) used may contain > an optional crystallization inhibitor as specified in paragraph (d)(7) > of this section. All the ingredients from which the food is fabricated > shall be safe and suitable. **Mayonnaise contains not less than 65 percent > by weight of vegetable oil.** Mayonnaise may be mixed and packed in an > atmosphere in which air is replaced in whole or in part by carbon > dioxide or nitrogen. > (b) Acidifying ingredients. (1) Any vinegar or any vinegar diluted > with water to an acidity, calculated as acetic acid, of not less than > 2\1/2\ percent by weight, or any such vinegar or diluted vinegar mixed > with an optional acidifying ingredient as specified in paragraph (d)(6) > of this section. For the purpose of this paragraph, any blend of two or > more vinegars is considered to be a vinegar. > (2) Lemon juice and/or lime juice in any appropriate form, which may > be diluted with water to an acidity, calculated as citric acid, of not > less than 2\1/2\ percent by weight. > © Egg yolk-containing ingredients. Liquid egg yolks, frozen egg > yolks, dried egg yolks, liquid whole eggs, frozen whole eggs, dried > whole eggs, or any one or more of the foregoing ingredients listed in > this paragraph with liquid egg white or frozen egg white. > (d) Other optional ingredients. The following optional ingredients > may also be used: > (1) Salt. > (2) Nutritive carbohydrate sweeteners. > (3) Any spice (except saffron or turmeric) or natural flavoring, > provided it does not impart to the mayonnaise a color simulating the > color imparted by egg yolk. > (4) Monosodium glutamate. > (5) Sequestrant(s), including but not limited to calcium disodium > EDTA (calcium disodium ethylenediamine- tetraacetate) and/or disodium > EDTA (disodium ethylenediaminetetraacetate), may be used to preserve > color and/or flavor. > (6) Citric and/or malic acid in an amount not greater than 25 > percent of the weight of the acids of the vinegar or diluted vinegar, > calculated as acetic acid. > (7) Crystallization inhibitors, including but not limited to > oxystearin, lecithin, or polyglycerol esters of fatty acids. > (e) Nomenclature. The name of the food is ``Mayonnaise’’. > (f) Label declaration. Each of the ingredients used in the food > shall be declared on the label as required by the applicable sections of > parts 101 and 130 of this chapter. > [@](#): > > Sec. 169.150 Salad dressing. > > ``` > (a) Description. Salad dressing is the emulsified semisolid food > > ``` > > prepared from vegetable oil(s), one or both of the acidifying > ingredients specified in paragraph (b) of this section, one or more of > the egg yolk-containing ingredients specified in paragraph © of this > section, and \*\*a starchy paste prepared as specified in paragraph (e) of > this section. \*\*One or more of the ingredients in paragraph (e) of this > section may also be used. The vegetable oil(s) used may contain an > optional crystallization inhibitor as specified in paragraph (e)(8) of > this section. All the ingredients from which the food is fabricated > shall be safe and suitable. \*\*Salad dressing contains not less than 30 > percent by weight of vegetable oil and not less egg yolk-containing > ingredient than is > equivalent in egg yolk solids content to 4 percent by weight of liquid > egg yolks. \*\*Salad dressing may be mixed and packed in an atmosphere in > which air is replaced in whole or in part by carbon dioxide or nitrogen. > (b) Acidifying ingredients. (1) Any vinegar or any vinegar diluted > with water, or any such vinegar or diluted vinegar mixed with an > optional acidifying ingredient as specified in paragraph (e)(6) of this > section. For the purpose of this paragraph, any blend of two or more > vinegars is considered to be a vinegar. > (2) Lemon juice and/or lime juice in any appropriate form, which may > be diluted with water. > © Egg yolk-containing ingredients. Liquid egg yolks, frozen egg > yolks, dried egg yolks, liquid whole eggs, frozen whole eggs, dried > whole eggs, or any one of more of the foregoing ingredients listed in > this paragraph with liquid egg white or frozen egg white. > (d) Starchy paste. It may be prepared from a food starch, food > starch-modified, tapioca flour, wheat flour, rye flour, or any two or > more of these. Water may be added in the preparation of the paste. > (e) Other optional ingredients. The following optional ingredients > may also be used: > (1) Salt. > (2) Nutritive carbohydrate sweeteners. > (3) Any spice (except saffron or turmeric) or natural flavoring, > provided it does not impart to the salad dressing a color simulating the > color imparted by egg yolk. > (4) Monosodium glutamate. > (5) Stabilizers and thickeners. Dioctyl sodium sulfosuccinate may be > added in accordance with Sec. 172.810 of this chapter. > (6) Citric and/or malic acid may be used in an amount not greater > than 25 percent of the weight of the acids of the vinegar or diluted > vinegar calculated as acetic acid. > (7) Sequestrant(s), including but not limited to calcium disodium > EDTA (calcium disodium ethylenediamine-tetraacetate) and/or disodium > EDTA (disodium ethylenediamine-tetraactetate), may be used to preserve > color and/or flavor. > (8) Crystallization inhibitors, including but not limited to > oxystearin, lecithin, or polyglycerol esters of fatty acids. > (f) Nomenclature. The name of the food is ``Salad dressing’’. > (g) Label declaration. Each of the ingredients used in the food > shall be declared on the label as required by the applicable sections of > parts 101 and 130 of this chapter. ---
**Author:** ![heresiarch](https://avatars.discourse-cdn.com/v4/letter/h/278dde/32.png) [@heresiarch](https://boards.straightdope.com/u/heresiarch)\ **Post date:** [July 26, 2002, 8:12am UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/35 "2002-07-26T08:12:54Z")
Thanks **samclem**. I’ll give it a try when I get a chance. I’ll also try a batch with just egg yolks to see if that improves it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 26, 2002, 10:47am UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/36 "2002-07-26T10:47:39Z")
The traditional way is the following (from the top of my head) Bring all ingredients to room temperature before proceeding. Also, on humid days it will be more difficult to make mayonnaise by hand. (But with a blender or rotary mixer you should be fine.) 1 scant cup oil (use a lighter olive oil, or 1/2 extra virgin 1/2 any neutral oil, as samclem’s suggestion.) 1 large egg yolk 1 -2 tsp vinegar (use white wine vinegar) or lemon juice Dijon mustard salt and pepper Traditionally, this is done by hand. It is quite tiring, but the results are worth it. Otherwise, use a handheld rotary beater. I don’t like the texture of blender mayonnaise. Homemade mayonnaise is much silkier than its commericial cousins. Begin by beating the egg yolk, vinegar (or lemon juice), and salt and pepper together in a bowl until it becomes a bit frothy. At this point you can start adding your oil. Pay strict attention to the following: The oil must be add, at first, very slowly, drop by drop. Make sure the oil is absorbed by the egg yolk before adding the next few drops. You shouldn’t be mixing in more than about half a teaspoon a second. Eventually, your mixture will begin to thicken. After you’re 1/3-1/2 way through your oil, you can start beating it in with a slow and steady stream. As before, make sure the oil is thoroughly blended in before adding more. Then you should be finished. Your end result should look like a shinier and silkier, but thick, version of commercial mayo. At this point you can add Dijon mustard to taste. This mayonnaise will last you two days at most. Hints: If at some point your mayonnaise “breaks,” ie separates back into yolk and oil, you can usually save it. In another bowl, put two tablespoons of hot water and beat the broken mixture slowly into this bowl. It should re-emulsify before your eyes. Mayonnaise sounds tricky, but it’s not that difficult. It just takes patience in making sure each drop of oil is absorbed fully before adding the next one. I urge you to use a rotary beater rather than a blender. You will get much nicer results that way. ---
**Author:** ![kniz](https://avatars.discourse-cdn.com/v4/letter/k/c37758/32.png) [@kniz](https://boards.straightdope.com/u/kniz)\ **Post date:** [July 29, 2002, 2:50pm UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/37 "2002-07-29T14:50:31Z")
If this thread isn’t enough for you, here are some more [**opinions**](http://www.grits.com/BBoard/index.cfm)! ---
**Author:** ![sqweels](https://avatars.discourse-cdn.com/v4/letter/s/f19dbf/32.png) [@sqweels](https://boards.straightdope.com/u/sqweels)\ **Post date:** [July 29, 2002, 3:49pm UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/38 "2002-07-29T15:49:29Z")
If “salad dressing” is Miracle Whip and its imitators, then what do you call that liquid stuff put out by Wishbone, et al that you pour on SALADS? ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [July 29, 2002, 4:06pm UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/39 "2002-07-29T16:06:16Z")
That stuff is “salad dressing.” Miracle Whip, et al., is labelled “salad dressing,” but nobody refers to it as such. “I’ll have a ham and cheese sandwich.” “You want mayo on that?” “No, I’ll have salad dressing please.” Nah, wouldn’t happen. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [July 29, 2002, 8:18pm UTC](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583/40 "2002-07-29T20:18:35Z")
Quoth **heresiarch** : > [@](#): > > What kind of oil should I use? Would olive oil be OK? I don’t know mayo specifically, but olive oil is always OK, for absolutely anything. And the different types of vinegar should all serve the same role in the recipe, so just go with your tastes on that one. Here’s a suggestion: Let’s all refer to Miracle Whip and its ilk as “sandwich dressing”. That’s the primary use for such concoctions, after all, and it keeps the dressing/mayonaise distinction. [Previous page](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583.md?page=1) [Next page](https://boards.straightdope.com/t/what-is-the-difference-between-mayonnaise-and-miracle-whip/120583.md?page=3)