Mayonnaise

Note: Out of Stock. Due to the intense heat of summer which has caused breakage to the emulsion of the mayo, coupled with one of the ingredients no longer being available, our mayonnaise is once again undergoing more R & D. We apologize immensely for this inconvenience and ask you to please hang in there. We hope to introduce a new, more stable, mayonnaise soon.

This certified organic mayonnaise is made from a special oil blend based on the writings of Dr. Mary Enig.

In this unique mayo you will discover the raw taste of a centrifuged olive oil with its olive taste, the raw tahini taste characteristic of sesame seeds and the gentle, sweet taste of raw coconuts. Each oil provides a very distinctive, natural flavor and the blend creates a product unlike any other mayonnaise on the market.

These oils each have their own distinctive color as well. You will notice this mayonnaise has a deep yellow hue. This is the result of the rich greenish-yellow color of the olive oil and the rich yellow-brown color of the unrefined sesame seed oil and the natural seasonings and egg yolks.

Caution: Mayo will separate at extremely high and low temperatures.

  • During the winter months we do not ship if it is bitterly cold, but rather wait for a break in the weather. When we do ship, it will be wrapped in a foil bubble wrap with a warming pack to ensure it does not freeze.
  • During the summer we use the same foil bubble, but include a freezer pack to keep the mayo from getting too hot.
  • We often do not ship on Thursdays or Fridays, if the weather will be extremely cold or hot over the weekend. Most locations are within 4 days delivery of our Minnesota location, so a shipment sent on Monday will be received before Friday. When we have more extreme weather and are concerned, we aim for Monday shipments, if at all possible.


WILD RICE CHICKEN SALAD

Ingredients:

1 cup - Wilderness Family Naturals Canadian Jumbo Wild Rice, rinsed well
3 cups - Water
1 tbsp. - Better than Bouillon, Chicken
3 - Chicken Breasts, cooked, cooled and cubed
1 cup - Celery, chopped
1 bunch - Green Onions with stems, chopped
1 - Green Pepper, chopped
1 cup - Fresh Sliced Mushrooms
1 can - sliced water Chestnuts
1 sm. can - drained Mandarin Oranges
1 cup - halved Red Grapes
1/2 cup - Wilderness Family Naturals' All-Natural Mayonnaise

Directions:

  1. On the day before serving, combine Wild Rice, water and bouillon. Put into 3-quart bowl and bake for 1 1/2 hours at 350°F. Check after 1 hour, adding more water if needed. Cool.
  2. Add Celery, Onions, Pepper, Chicken and Mushrooms. Refrigerate overnight.
  3. Just before serving, add water chestnuts, mandarin oranges and grapes. Toss together with Wilderness Family Naturals' All-Natural Mayonnaise.
  4. Refrigerate, covered, 2-3 hours.
  5. Garnish with more grapes, or grape clusters, if desired.
Optional ingredients: ¼ cup slivered almonds or ¼ cup organic, soaked and dehydrated nuts, such as walnuts, cashews or pecans. Add just before serving.


CAESAR SALAD DRESSING

Ingredients:

1 cup - Wilderness Family Naturals' All-Natural Mayonnaise
1 tbsp. - Lemon Juice
1 tsp. - Worcestershire
1 - clove of garlic (minced)
1/4 tsp. - Salt
1/8 tsp. - Pepper
1/2 cup - Parmesan cheese
1 tbsp. - Milk or half and half

Directions:

Mix all ingredients together and shake or whisk until well blended.


SUMMER PASTA SALAD

Ingredients:

2 cups - cooked, Whole Wheat Elbow Macaroni (or other small pasta noodle)
1/3 cup - Wilderness Family Naturals' All-Natural Mayonnaise
2 tbsp. - Dijon or Spicy Brown Mustard
1 - Large Tomato, diced
3 - Stalks of Celery, coarsely chopped
4 to 6 - Sliced Green Onions
1 - Avocado, coarsely cut
1 cup - Shredded Smoked Cheddar Cheese
pepper, to taste

Directions:

  1. Combine the mayonnaise, mustard and pepper in large mixing bowl whisk together.
  2. Add the tomatoes, cheese, onions, avocado and celery toss gently.
  3. Add the cooked pasta and toss.

Yield: 6 Servings


CREAMED HORSERADISH


Ingredients:

2 cups - Fresh Horseradish Root
¼ cup - Wilderness Family Naturals' All-Natural Mayonnaise

Directions:

  1. Peel root and shred for preparation.
  2. Spread inside a glass pan, put in low temperature oven for about 4 hours to remove moisture.
  3. Add Mayonnaise and blend.

DEVILED EGGS

Dijon mustard, Nama Shoyu Soy sauce, Chili paste and Szechuan peppercorns put spicy heat into deviled eggs with an Asian flair.

Ingredients:

6 - Hard-Boiled Eggs
1/4 cup - Minced Scallions (green onions)
3 tbsp. - Wilderness Family Naturals All Natural Mayonnaise
2 tsp. - Dijon mustard
1 tsp. - Soy Sauce
1 tsp. - Chili Paste with Garlic
1 tsp. - Szechuan Peppercorns, toasted (see Note) and crushed
1/2 tsp. - Agave Nectar
Chopped Scallions (green onions), for garnish

Directions:

  1. Shell the hard-cooked eggs and cut 1/4-inch off the ends of each one; reserve these trimmings. Halve the eggs crosswise, and remove the yolks.
  2. Set the whites aside. Place the yolks and the trimmings in a bowl.
  3. Add minced scallions, mayonnaise, Dijon mustard, soy sauce, chili paste, peppercorns, and Agave to the bowl.
  4. Mash with a fork until just smooth but not mushy.
  5. Spoon the mixture into the reserved egg whites, or pipe it in with a pastry tube.
  6. Sprinkle with the chopped scallions.

Note: Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes.

Yield: 12 Appetizers


GREAT AMERICAN POTATO SALAD

Ingredients:

1 cup - Wilderness Family Naturals' All-Natural Mayonnaise
1 tsp. - Mustard
1/2 tsp. - Celery Seed
1/2 tsp. - Salt
1/8 tsp. - Pepper
4 cups - Potatoes, cooked and cubed
2 - Boiled Eggs, chopped
1/2 cup - Onion, chopped
1/2 cup - Celery, sliced
1/2 cup - Sweet Pickle Relish

Directions:

  1. Combine Mayonnaise, Mustard, Celery Seed, Salt, and Pepper; mix well.
  2. Add Potatoes, Eggs, Onion, Celery and Pickle Relish; mix lightly. Chill.

Serving Size: 6


GUACAMOLE SALAD

Ingredients:

3 tbsp. - Wilderness Family Naturals' All-Natural Mayonnaise
2 tsp. - Lime Juice, freshly squeezed (may use lemon juice instead)
1 tsp. - Grated Onion
Dash of Tabasco Sauce
1 tsp. - Salt
1 - Medium-sized Tomato, peeled and finely chopped
3 - Peeled Avocados, finely chopped
Baby Salad Greens

Directions:

  1. Stir together mayonnaise, lime juice, onion, Tabasco sauce and salt.
  2. Add tomato and avocado, mixing together gently.
  3. Sprinkle top with a few drops of extra lime juice to help prevent discoloration.
  4. Cover tightly and refrigerate for 1 hour.
  5. Serve over Baby Salad Greens.

Serves: 4


CHICKEN AND CASHEW PASTA SALAD

Ingredients:

2 cups -Enriched or Whole Wheat Rotini (short spirals) Pasta
1 cup - Pea Pods, cut in 1-inch pieces
2 cans (10 ounces each) - Premium Chunk Breast of Chicken in water, drained and flaked
1 can (5 ounces) - Water Chestnuts, drained
1/2 - Small Red Bell Pepper, cut in 1-inch pieces
1/2 cup - Chopped Red Onion
1/2 cup - Shredded Carrots
2/3 cup - Wilderness Family Naturals' All-Natural Mayonnaise
1/3 cup - Coconut Sap Sugar
1 tbsp. - Coconut Vinegar
1/2 tsp. - Natural Salt
1/2 cup - Soaked and Dehydrated, Organic Cashews

Directions:

  1. Cook pasta according to package directions, drain and rinse.
  2. Add Coconut Sap Sugar, Natural Salt and Coconut Vinegar to Mayonnaise
  3. Fold in chicken, water chestnuts, and veggies. Stir until well mixed. Chill
  4. Preparation Time: Approximately 20 minutes

KATHY'S TUNA SALAD

Ingredients:

1 can - Tuna
2-3 tbsp. - Wilderness Family Naturals' All-Natural Mayonnaise
1 stalk - Celery
1-2 tbsp. - Red Onion
Salt and pepper, to taste
Lettuce, Sprouts, or other greens (chopped)
Wheat Bread, Whole Grain Crackers, Tortillas, etc.

Directions:

  1. Drain Tuna.
  2. In a bowl combine tuna, mayonnaise, celery, onion, salt, and pepper.
  3. Mix ingredients.
  1. Toast wheat bread or warm tortilla.
  2. Spread tuna salad mix on tortilla, bread or crackers
  3. Add lettuce or sprouts.
Makes 2-4 sandwiches. Enjoy!

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