Our Mayonnaise is USDA Certified
Organic by ICS (International Certification Services).
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:
The raw, organic,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.
Each oil has its own distinctive color as well. You will notice this mayonnaise
is 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
along with the natural seasonings and organic egg yolks from cage free chickens.
So what are the ingredients in this Organic Mayo?
Certified Organic, (Raw) Centrifuged Extra Virgin Olive Oil
Monk Fruit Extract – just a very tiny amount to take off the tartness of the vinegar
(no carriers, no excipients, just pure monk fruit that has been soaked and then dried
into a white powder)
Xanthan Gum – just a trace to aid in the stability of the mayonnaise (This xanthan gum is
made by fermenting glucose. The glucose used comes from the fermentation of corn that is
grown in Europe where GMO seeds/crops are not allowed. The spec sheet on this particular
gum shows that there are no corn proteins found in this xanthan gum and it is guaranteed
to be non-GMO)
We feel we have a genuine winner and are very excited to be able to provide
this certified organic mayonnaise to our customers. It is rich, creamy and
A necessity for sauces, dips, sandwiches and dressings.
A blessing for quick and easy sandwiches or salads.
A true blessing for families with a fast paced lifestyle.
It has an 18 Month shelf life from the date of manufacture.
If you haven't had a chance to try this mayonnaise, now would be a good time.
Storage: Mayonnaise is best when stored at 35 to 85° F.
Freezing of mayonnaise will cause it to separate as the emulsion breaks. This
occurs with all brands of mayonnaise. The optimum place to store our
mayonnaise, once it is opened, is the door of your refrigerator.
In the past we did have some problems with this mayonnaise “breaking” its emulsion
as temperatures approached 32 degrees F (0 degrees C) and 95° F (35° C).
This is because natural fats and oils that have not been refined, bleached and
deodorized, such as the blend we use, contain a variety of different fatty acids
and natural waxes. Olive oil especially. And they all contain phenolic compounds
such as gallic acid. These compounds act as natural antioxidants for the oil
protecting it from becoming rancid. While these phenolic compounds are good for
the oil and while they, along with the waxes, help to protect the oil from oxidation,
they do not emulsify well and actually hinder emulsification. So while the natural
substances are preferable as food, they unfortunately make an emulsion, like
mayonnaise, less stable.
All other mayonnaise, no matter who the manufacturer, is made from predominantly
refined oils. That is what makes Wilderness Family Naturals’ mayo so different.
Using all natural oils, however, does present stability problems, and that is why
we reformulated and added a very small amount of xanthan gum. Our shelf test in
refrigerators (set near 32 degrees), in incubators (at 95 degrees F) and at room
temperature all pass with this new formulation.
Shipping Note: We will be especially sensitive to shipping
when outside temperature becomes very cold due to our location in Northern
Minnesota. During the winter months these jars are shipped with a
warming pack to ensure the mayonnaise does not freeze. During the summer,
this mayonnaise has incredible shelf stability and a few days of warm temperatures
will not harm it. In our facility in Minnesota, the mayonnaise is stored in a cool
dry room prior to shipping. This product cannot be shipped to Australia.
Soy in Egg Yolks, 11.22.2013
Reviewer: Donna Chi
This looks fabulous, but chickens are fed so much soy today that their egg yolks are loaded with soy proteins. Of course, this is a problem for people sensitive to soy, and especially in a product like mayonaise. Please consider using soy-free eggs like they sell at grassfedtraditions.com. (I have no affiliation with them - I just need a completely soy-free mayo.)
Good mayo but, 8.5.2013
Reviewer: Joseph Kahler
This batch I just purchased in Aug. 2013 is different. The texture is different and so is the ingredients list. They now use Xanthan Gum which is usually corn derived. It's still a good mayo, but it's not the same product as was offered at the beginning of the year... nor is it, IMO, quite as good. It is, however, still better than anything else out there on the grocery shelves!
Best organic mayo I've found., 12.8.2010
(Fort Jones, CA)
I love everything about it except that it's too sweet for me. I wish it was not so sweetened, but all it's other good attributes and the fact that I don't have time to make my own makes it the only mayonnaise that I use. I am soooo grateful there is no soy in it.
A big thank you goes out to the people who were involved in creating this mayo. I was so tired of all the 'typical' store brand mayos with 'canola' or 'soybean' oil. I don't want either! I found your mayo in a local health food store and will continue to buy it.
Our family loves this mayo! It is the only mayo that I am able to eat that we have found that tastes good. It is exceptionally delicious. We purchased a few jars to try and then ended up buying a case. We will continue to buy it by the case in the future because we love it so much.
1 tsp Himalayan pink salt (or other colorful salt)
1 tsp garlic
Mix together and serve.
Layered Veggie Tortellini Salad with Parmesan Dressing
1 package (16 ounces) frozen Cheese tortellini (fresh or refrigerated cheese tortellini will work as well)
2 cups fresh broccoli florets (chopped)
2 cups cherry tomatoes, quartered
2 celery ribs, finely chopped
1 can (2 ¼ ounces) ripe olives, drained, sliced
1 cup shredded cheddar cheese
Cook tortellini according to package directions, drain and rinse in cold water. In a large 2 ½ quart glass salad bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheese.
¾ cup Wilderness Family Naturals' Organic Mayonnaise
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 Tablespoons heavy whipping cream
1 teaspoon dried thyme
In a small bowl, combine the dressing ingredients. Spoon over the salad. Cover and refrigerate until serving.
Delicious Dill Potato Salad
10 unpeeled red potatoes
5 hard boiled eggs, roughly chopped
3/4 cup sour cream
3/4 cup Wilderness Family Naturals' organic mayonnaise
1 tablespoon Dijon mustard, or to taste
1/2 white onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon celery salt
salt and black pepper to taste
1 tablespoon dried dill weed
Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside. In a bowl, stir together the sour cream, mayonnaise, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed. Place the potatoes and eggs in a large salad bowl and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold. Makes 8 servings.
Old Fashioned Potato Salad (Potato Salad the way Grandma use to make it)
5 pounds potatoes, peeled and chopped
1 large onion, chopped
1 (24 ounce) jar sweet pickles, drained and chopped (completely optional)
2 cups mayonnaise
Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool. Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl. Stir the onion, sweet pickles and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes and refrigerate for at least 1/2 hour. Serve cold.
Grandma's Garden Fresh Cole Slaw
1/2 cup Wilderness Family Naturals' organic mayonnaise
1/3 cup organic evaporated cane juice
1/4 cup milk
salt and pepper to taste
9 1/2 cups shredded cabbage
1/2 cup grated carrots
1/4 cup minced sweet onion
Whisk together mayonnaise, evaporated cane juice, milk, and salt and pepper in a large bowl. Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.
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