Sour Cream Mayo -KNEADERS SAUCE- {inspired}


Print Label Now and cover with sticky laminate.

Wait…

Tell me you have NOT devoured all your leftover turkey yet…
Have you? Because…

I love this “Turkey Bacon Avocado on Focaccia” sandwich from Kneaders Bakery & Cafe. Their menu describes it as, “Slow-roasted, hand-pulled turkey, bacon, KNEADERS SAUCE, provolone cheese, lettuce, tomatoes, red onions, salt and pepper, avocado.”

Well… I love their sandwich spread/sauce, which they use in place of regular mayonnaise, and it takes just a tad of mustard for that lovely creamy, lightly-yellow color.

A [key manager] told me EXACTLY what they put in their delightful sauce, and listed off the very ingredients below. Obviously, he didn’t share what “sort of gigantic proportions” or the GALLONS [of this or that] they use!

Their version is more MUSTARDY than my cloned version. Mine is a bit more “SOUR CREAMY” by personal choice, but go ahead and add more mustard to it you prefer to like theirs if you choose to.

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Sour Cream Mayo
Yield: 1 (12-oz) condiment bottle

1 cup + 2 Tbsp (9-oz) light mayonnaise
1/3 cup (3-oz) light sour cream
1 tsp yellow mustard, simply added to taste
1 to 2 tsp sugar (I use Whey Low for Ice cream*)
Dash to 1/4 tsp table salt (simply added to taste)
Combine ingredients in a plastic bag, gently squeeze out the air and tie a loose knot. Squeeze the bag to mix ingredients. Snip off one corner of the bag and squeeze the sauce into a clean condiment squeeze bottle.

*Re: Whey Low for Ice cream dissolves more quickly than Whey Low D. I’ve used Whey Low in my recipes now for 4-5 years primarily for health reasons. I prefer it over granulated sugar and especially over any sugar substitutes. Read why here, “Whey Low: What is the Advantage?

Print the free label and adhere with double-stick tape, [before] refrigerating Sour Cream Mayo sauce.

Great for sandwiches all-year-round… and even nice for a change with potato salad in the summertime!

Enjoy,

Sharon Anne

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