Locavore Mayonnaise

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Category : Recipes, Sauces and Dips

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:
    10 min
  • Cook Time:
  • Ready In:
    10 min
Servings: makes 1/2 cup
  • 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.

Serving Suggestions:

Good in Potato Salad, or any other recipe calling for mayonnaise.

Food Sources:

Friend’s garden, Lummi Island
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham

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Comments (2)

I’ve not had success with homemade mayonnaise so I’m anxious to try this.

Then what do you do with all your leftover nourishing whey?
+Drink it! Drink it straight or mix it in with a fermented beverage or hot tea.
+Freeze whey into ice cubes and blend them into smoothies for a more slushy texture or cool-down a beverage on a hot day.
+Replace a portion of the water used to cook grains.
+Include in soaking water in legumes and grains to improve digestibility (see Nourishing Traditions for details).
+Lacto-ferment almost anything – apples, zucchini, cabbage, cherry chutney, ginger carrots—see [Nourishing Traditions by Sally Fallon and Wild Fermentation by Sandor Ellix Katz.]
+Feed to pets – chickens, dogs, cats, they all can benefit from this nourishing liquid.

Nutrients in Whey (Protein 4% Carb 4%)

Vitamin A 1%
Calcium 12% Iron 1%
Thiamin 6% Riboflavin 23%
Vitamin B6 4% Vitamin B12 11%
Niacin 1% Magnesium 5%
Phosphorus 11% Zinc 2%
Pantothenic Acid 9%

Great information on whey! Thanks, Shirley! I hate to throw away anything food related.