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Muffuletta Cream Sauce

Too many “internet recipes” start off with a long-winded explanation of why they are cool but this one came about for a practical purpose. The grocery store “mayonnaise” out there is made with soy oil so one cannot trust it, but the “alternative” versions are made with sunflower oil and taste like paste.

This recipe, called Muffuletta Cream Sauce for lack of a better term, serves as the type of condiment that could substitute for mayonnaise on a sandwich or salad dressing:


  • 2 tblsp heavy whipping cream or coconut cream $5
  • 16 oz crushed tomato with or without jalapeño $2
  • 8 large Spanish manzanilla olives with pimentos $15


  • Pour ingredients in blender and blend on high.
  • Refrigerate overnight.

This sauce is not as thick as mayonnaise but has the same creamy texture with more flavor, which makes it perfect for use on club sandwiches, deviled eggs, or as a thousand-island style salad dressing. It takes its name from the topping used in muffuletta sandwiches, which is comprised mostly of olive and tomato.

Some of the crushed tomato preparations out there arrive with jalapeño and basil added, and these work as well if you want this a little spicier. If you have the regular tomato-only version instead, a shot of Tabasco or a half-teaspoon of cayenne papper will liven it up a bit.

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