Homemade Miracle Whip

3/4 c. vegetable oil
1 T. lemon juice
2/3 c. sugar
1/2 tsp. dry mustard
2 tsp. salt
1 egg plus enough water to make 3/4 c.
2/3 c. flour
1 c. water
1/2 c. vinegar

In a small saucepan combine 2/3 c. flour, 1 c. water & 1/2 c. vinegar. Bring to a boil then remove from heat. Mixture will be thick.

In a food processor combine lemon juice, sugar, dry mustard & salt. Beat egg and water mixture together and add to processor. Cover with lid and pulse to combine ingredients. Add flour mixture from saucepan and blend until smooth.

While processor is on, drizzle in oil using a slow, steady stream. You'll immediately notice the texture and consistency begin to change. Keep processing until oil has been fully incorporated.

Ladle into a quart size jar. Seal with tight fitting lid and refrigerate.

*The only difference between this version and the store bought miracle whip is the texture. The homemade is creamier. Other than that the taste is exactly the same.
Recipe Source: T.B.