I cannot take credit for this recipe. It was provided to me by a dear friend who knew I was on a plant-based Buffalo “Chicken Wrap” kick for a while. She texted me the ratios and I wrote it down on a sticky note which is still affixed to the inner cover of my “Excellent Vegan & Plant-Based Recipes” binder.

The quantities listed to the left make a decent portion for four hungry plant-eaters to enjoy well-dressed salads or sandwiches/wraps. Scale up or down as needed.

For the Mayo, I suggest Best-Foods (Hellman’s) because it is the closest to the mayonnaise we’re all used to. Go fresh on the dill if you can because it adds to the color of the final product. The rest are basic seasonings and spices you likely have around the house already.

Disclaimer: This isn’t really a “health food” but it sure is tasty!

Directions:

1. Combine all ingredients well in a small bowl or mason jar. If using a mason jar, one can simply shake to combine”

2. Add additional brine/vinegar so the consistency meets your taste.

3. Let rest in the refrigerator for about 30 mins to let the celery seed and black pepper soften a bit.

4. Enjoy!