Homemade Miracle Whip?

I found this on www.food.com:

2 egg yolks
1/2 teaspoon salt
1 tablespoon powdered sugar
3 tablespoons lemon juice or 3 tablespoons vinegar
1 1/2 cups oil
1 1/2 tablespoons flour or 1 1/2 tablespoons cornstarch
1 teaspoon dry mustard
1/2 cup boiling water
2 tablespoons vinegar
salt
Change Measurements: US | Metric

Directions:
Prep Time: 10 mins

Total Time: 20 mins
1 Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.

2 Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
3 Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
4 Mix the flour, mustard, boiling water and vinegar together until smooth.
5 Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
6 Slowly add this hot mixture to the mayonnaise and blend well.
7 Pour in a container and cool in the refrigerator.

Read more: www.food.com/.../homemade-miracle-whip-41781#ixzz1S0sEBQ6G

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As you can see after 'salt' the site gives you the choice to change from US to metric, so I'd visit the site myself if I were you. Maybe you don't have a problem with US measurements, but I sure have a problem with metrics!

Hope this works for you!

Here is a recipe for the lady who wanted a Miracle Whip recipe:
Ingredients:
2 egg yolks
1/2 tsp salt
1 tbs powdered sugar
3 tbs lemon juice or vinegar
1-1/2 cups oil
1-1/2 tbs flour or 1-1/2 tbs cornstarch
1tsp dry mustard
1/2 cup boiling water
2 tbs vinegar
salt

Directions:
1. Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tbs of the lemon juice
2. Slowly lightly drizzle in one cup oil, a few drops at a time, mixing throughly
3. Add the remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tbs lemon juice

4. Mix the flour, mustard, boiling water and vinegar until smooth and paste-like(but not too thick)
6. Slowly add this hot mixture to the mayonnaise and blend well.
7. Pour into a container and cool in the refridgerator