By Hilary Niver-Johnson
Spice up any sandwich with Wine Flour Mayo! This delicious condiment might be just what you need for a leftover turkey sandwich or for any hearty sandwich with as many layers as your heart desires. The mayo features Wine Flour, which is made in Hector from sun drying and stone milling the pomace leftover from grapes used to make Finger Lakes wines! You can add even more Finger Lakes pride to this flavorful mayo by using Seneca Salt Company salt.
1 cup of grape seed oil
1/2 cup unsweetened coconut milk
1 tablespoon olive oil
1-2tbsp of red Wine Flour
1/2 teaspoon salt (or more based on your preference).
2 tsp white wine vinegar
Blend all ingredients. Place in refrigerator 6 hours before consuming. Keep refrigerated as this is how the recipe thickens. Consume this recipe within seven days (can also be frozen to prolong use).
Hilary-Niver Johnson started the company Sustainable Viticulture Systems (SVS) in 2015 which turns the byproducts of Finger Lakes grapes used in winemaking into a beautiful and nutritional line of Wine Flours. Finger Lakes Wine Flours can be used in a range of recipes and are packed with nutrients including protein, antioxidants, fiber, vitamins, and minerals. You can learn more by clicking here to visit the Finger Lakes Wine Flour website and by following Wine Flour on Facebook and Instagram at @wineflour.