Homemade Miracle Whip

Ok, so this isn't really a new recipe.  But I've been making homemade mayo for quite a while now.  It's so easy and so good!  And so much better for you.  And I wanted to update my originial mayo post to reflect how I make it now after tweaking things here and there.  I don't actually measure any of the ingredients when I make it except the oil.  But it still turns out great every time.  And I renamed it since I grew up using Miracle Whip (our family always used that...never mayo) since I add honey.  I like it a little sweet.  I will be using it  tonight for our salmon cakes and tartar sauce.  It also works very well for making homemade thousand island and honey mustard dressings.  This is also GAPS legal as far as I can tell...although you'd have to check the ingredients in your mustard.  This takes about 2 min. to make, thickens up instantly and is very yellow.  The way it should be :)

Homemade Miracle Whip

4 egg yolks
1/2 tsp. mustard
1 tsp. lemon juice
2 tsp. vinegar or apple cider vinegar
1/2 tsp. celtic sea salt
1-2 Tbsp. raw honey
1/2 cup cold pressed EVOO

Combine everything EXCEPT the oil in a wide mouth pint size jar.  Mix with a stick blender until creamy (about 20-30 seconds). While blending, slowly pour in the oil.  Lift the blender up and down as it’s blending- the quick up and down motion helps the mixture to homogenize, and it will thicken right up.  This takes about 15-30 seconds.

Cover.  Store in the refrigerator.  It will stay good for quite a while - at least 4 weeks.