Miracle Whip Dressing

This recipe mostly fits into the Autoimmune Paleo (AIP) Protocol under reintroduction stage 2 as we are going to be using a whole egg. I do use a small amount of granulated sugar, but you could use honey to make this fully AIP

Equipment:

• Food processor or Blender

• Measuring cups & spoons

• Spatula

• Storage jar

Ingredients:

1 cup Oil

1 Egg

5 tsp White Wine Vinegar

1 TBSP Sugar

¼ tsp Lemon Juice

¼ tsp Salt

¼ tsp Ground Mustard

¼ tsp Paprika or Faux Paprika

Instructions:

1. Place the cracked egg into your food processor

2. Add the vinegar, sugar, lemon juice & seasoning

3. Blend until slightly foamy & fully combined

4. With the machine on low, slowly pour in the oil. Take about 1 minute to slowly add the oil

5. Stop blending as soon as everything is combined & the oil us fully emulsified

6. Place in your storage container

Shelf life:

• 1-2 weeks in an glass jar in the refrigerator

Notes:

• If you accidently over process the emulsion & you find it breaks or has started to separate remove the broken emulsion from the food processor. Add 1 new egg & slowly pour the broken emulsion over top just like when you added the oil in the first place. Blend until just combined.

Image of a pint sized wide mouth mason jar of homemade miracle whip