Hellman’s or Best Foods (same company, different geographical distribution) is my every day mayonnaise. Blue Plate MY-naisse is essential for my greek/new orleanean SILs red beans.
Miracle Whip is anathema. You can approximate it by adding white vinegar and high-fructose corn syrup or sugar to mayonnaise. It supposedly has 20 different spices in it as well, but I for sure can’t figure out what they are. Miracle Whip is essential, however, for true white trash cooking ( http://www.amazon.com/Cooking-Jargon-Ernest-Matthew-Mickler/dp/0898151899 ).
And actually, the absolute best is homemade mayonnaise with sufficient garlic added to make the most incredible aioli ever!
As http://www.neatorama.com/2006/12/22/whats-the-difference-miracle-whip-vs-mayonnaise/ says:
“To be frank, 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 (Note: It’s not known if the dressing is responsible for any non-salad-related miracles.)”