Mayo or Miracle Whip?

How do you decide which you like? Taste them both side by side. The sweeter one is Miracle Whip. It depends on what I plan to make as to which one I use. I do use more Miracle Whip than Mayo.

In 1756, the French under Louis François Armand de Vignerot du Plessis, duc de Richelieu, captured Mahón on the Spanish-held island of Minorca. In honor of this victory, the duc’s chef created a new dressing for his master: Mahonnaise. It wasn’t until 1905, however, at Richard Hellmann’s New York deli, that Americans got to taste the goods. But boy, did it catch on! Within seven years, he’d mass-marketed the condiment as Hellmann’s Blue Ribbon Mayonnaise.

I think, mayo is one of those love-it-or-hate-it things. The lovers know that, in its most authentic form, mayo’s a pretty simple affair: raw egg yolks, oil, lemon juice or vinegar, and spices. Not much room for improvement.

But in 1933, Kraft Foods though differently. Inventor Charles Chapman’s patented emulsifying machine allowed regular mayonnaise to be evenly blended with cheaper dressings and more than 20 different spices (plus sugar). The result was Miracle Whip, which debuted at the 1933 Chicago World’s Fair. Promising to create "Salad Miracles with Miracle Whip Salad Dressing," the Whip was an instant hit.

The main difference between Miracle Whip and Mayonnaise are the sweeteners: high-fructose corn syrup and sugar are the fourth and fifth ingredients, respectively, of Miracle Whip.

Mayonnaise adds:

11 Grams of fat

per 15 ml serving

and 0% Tangy Zip

Miracle Whip adds:

3.5 Grams of fat

per 15 ml serving

100% Tangy Zip

 

Miracle Whip has 64% less fat than mayonnaise, and is also low in saturated fat and free of trans fat which can help you and your family in maintaining a healthier lifestyle. Again, I think it depends on what you are going to be making with the spread, I would not want to use Miracle Whip in my Chocolate Mayonnaise Cake! Leave a comment and tell us which do you use?