I had difficulty naming this recipe. Let me explain.
It all began with the idea of making a mayonnaise recipe that didn’t use vegetable oil, which is not produced in Whatcom County. What I ended up with was a mixture which had the consistency of mayonnaise and a wonderful tangy flavor, but not a typical mayonnaise flavor.
I thought about calling it a salad dressing (a la Miracle Whip “Salad Dressing”). However, “salad dressing” and “mayonnaise” don’t really have the same meaning, at least as the words are commonly used in cooking descriptions. “Sauce” has the same problem. It doesn’t make you think of mayonnaise, does it?
Another alternative was to use a negative name, such as NotMayo or MayoNo. I quickly threw out those ideas as too…well, negative.
This dish really is a good alternative to mayonnaise, so that’s what I finally decided to call it. It doesn’t taste exactly like mayonnaise, but I think you’ll find the flavor is a good alternative and works just as well in the same circumstances.
Try it and let me know what you think!
- Prep Time:
- Cook Time:
- Ready In:
- 1/2 c Yogurt Cheese (homemade)
- 1/4 tsp honey (4th Corner Farm, Ferndale)
- pinch of fresh grated horseradish, OR minced fresh chili pepper (or dried ground) (I used dried ground habanero chili powder from a friend’s garden, Lummi Island)
- 1/2 Tbsp apple cider vinegar (BelleWood Acres, Lynden)
Mix all ingredients together. This mayonnaise will keep (refrigerated, of course) until the expiration date of the yogurt used to make the yogurt cheese.
Good in Potato Salad, or any other recipe calling for mayonnaise.
Friend’s garden, Lummi Island
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham