There was a question on Facebook the other day asking whether mayonnaise and Miracle Whip were the same. My answer to that question was no, no, no and no! My friend gave me the idea to blog about it since I kind of have a thing for mayonnaise, a specific kind that we have shipped in from South Carolina.
I can probably count on one hand the times I have eaten Miracle Whip in my life. I may have eaten it in certain things and didn’t know it but it is not something I eat on purpose. I grew up eating Duke’s Mayonnaise which of course is made in the south, originating from Greenville, South Carolina, not far from where I grew up. Eugenia Duke was responsible for the mayonnaise recipe in 1917, which includes more egg yolks than other mayo recipes and no added sugar. They currently produce 240 jars of mayonnaise a minute and have expanded their market to northern Florida, Georgia, North Carolina, South Carolina, and Virginia. In recent years, the company has expanded into Alabama, Mississippi, Ohio, and Tennessee, as well. I have my parents and friends mail us Duke’s periodically throughout the year. I have been seriously thinking of writing a letter to Duke’s headquarters to see if they can broaden their market to Missouri! It’s really good mayonnaise.
To give you a little history on mayonnaise versus Miracle Whip, mayonnaise is an emulsion of oil, egg, vinegar, condiments and spices. Miracle Whip is very similar made with egg, soybean oil, vinegar, water and is different from mayonnaise because of the sweet spices and the amount of oil. Mayonnaise was invented in 1756 in France by Duke de Richelieu’s chief. It was originally called Mahonnaise but according to the Oxford English dictionary the sauce got its present name by accident due to a printing error in an early 1841 cookbook. In 1905, the first ready-made mayonnaise was sold at Richard Hellman's New York deli, made by his wife and sold in wooden boats that were used for weighing butter. In 1912, Richard Hellman started a distributing business, bought a fleet of trucks and started producing "Hellman's Blue Ribbon Mayonnaise." Miracle Whip was developed in 1933 by Kraft as a cheaper alternative to mayonnaise and was introduced as a condiment at the Chicago World’s Fair, where the company constructed a complete sterile kitchen enclosed in glass so that visitors to the fair could watch how it was made. The condiment was named from the machine that was made to mass produce it. Today mayonnaise and Miracle Whip are about the same in cost and Miracle Whip is labeled as a “salad dressing” instead of mayonnaise and is much sweeter than mayo.
If you are adventurous and wanted to make your own, Julia Childs is famous for her homemade mayonnaise recipe from her cookbook “Mastering the Art of French Cooking”. After reading the recipe I am not sure I could master it! It’s very complicated in my opinion with a lot of steps and I am sure that Julia’s was as delicious as the Duke’s I have eaten since I was able to eat food, but I am thankful that I don’t have to make it to be able to enjoy it!
So, I hope I have educated you a little on the differences between mayo and Miracle Whip. It’s a bit of useless trivia but you might be able to use it one day in a game of Trivial Pursuit or wow your friends on your newly learned condiment knowledge! Do you have a preference between the two? I guess it is what you grew up eating or which taste you prefer. I personally do not like Miracle Whip as I said earlier. I do cook with mayonnaise and I try to keep a supply of Duke’s in my pantry thanks to my family and friends! One of my favorite things in the summer is a tomato sandwich with bread, tomato, Duke's mayo, salt and pepper. Potato salad with Duke’s and deviled eggs are also some of my favorites.
If you are ever in the southern states and happen to be in the grocery store, look for Duke’s and try a jar, you might find a new favorite! I included a picture above of their label so you can easily find it. I am down to our last jar so I will be making a phone call home soon for a new shipment!