Heinz Original Sandwich Spread is a British-style vegetable mayonnaise containing inflammatory rapeseed oil (canola oil), artificial preservatives, and modified starches. This DIY version eliminates the problematic seed oil by using avocado oil for the mayo base, replaces preservatives with natural fermentation, and uses organic vegetables for a cleaner, nutrient-dense spread.
Based on: Original Sandwich Spread
· Makes approximately 20 servings (2 kg total)
· Serving: 100g (matching commercial serving)
Why This Recipe is Seed Oil Free
Commercial Original Sandwich Spread from Heinz often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Original Sandwich Spread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic cabbage, finely diced
700g (about 1 large head, finely chopped) · Organic Girl Organic Cabbage or local organic farm
Primary vegetable base providing bulk, crunch, and natural enzymes for fermentation
Organic carrots, finely diced
200g (about 3 large carrots, finely diced) · Bunny-Luv Organic Carrots or Whole Foods 365 Organic
Adds natural sweetness, beta-carotene, and vibrant color to the spread
Organic dill pickles, finely chopped
150g (about 4-5 medium pickles, drained and chopped) · Bubbies Kosher Dill Pickles (naturally fermented)
Provides tangy acidity and traditional pickle flavor without artificial preservatives
Organic red bell pepper, finely diced
100g (about 1 medium pepper, finely diced) · Organic red bell peppers from local farm or Whole Foods
Adds sweet pepper flavor, vitamin C, and natural red color
Organic yellow onion, finely minced
80g (about 1/2 medium onion, very finely minced) · Organic yellow onions from local farm or grocery
Provides savory depth and natural flavor enhancement
Pasture-raised egg yolks
6 large egg yolks · Vital Farms Pasture-Raised Eggs
Creates the mayonnaise base for richness and emulsification
Cold-pressed avocado oil
260g (about 1 cup + 2 tablespoons) · Primal Kitchen Avocado Oil or Chosen Foods
Replaces inflammatory rapeseed oil with stable, heart-healthy monounsaturated fats
Organic apple cider vinegar
45ml (3 tablespoons) · Bragg Organic Raw Apple Cider Vinegar with Mother
Provides acidity for preservation and tangy flavor
Adds traditional mustard flavor and helps emulsify the spread
Redmond Real Salt
12g (2 teaspoons) · Redmond Real Salt (unrefined sea salt)
Enhances all flavors and provides natural mineral content
Organic xanthan gum
2g (1/2 teaspoon) · Bob's Red Mill Organic Xanthan Gum
Provides stable thickening and prevents separation without modified starches
Organic turmeric powder
1g (1/4 teaspoon) · Simply Organic Turmeric
Replaces artificial riboflavin coloring with natural golden color and anti-inflammatory properties
Organic celery seed
1g (1/4 teaspoon) · Simply Organic Celery Seed
Provides the herb extract flavor mentioned in original ingredients
Instructions
Step 1. Prepare the vegetables by washing and finely dicing the cabbage, carrots, red pepper, and onion into uniform 2-3mm pieces. This small dice is crucial for the proper texture - use a sharp knife or food processor pulse method. Pat vegetables dry with clean kitchen towels to remove excess moisture which could make the spread watery.
Step 2. Create the mayonnaise base by placing 6 egg yolks in a clean bowl and whisking them until smooth. In a separate measuring cup, combine 260g avocado oil, 45ml apple cider vinegar, and 15g Dijon mustard. Very slowly drizzle the oil mixture into the egg yolks while whisking constantly - start with just drops for the first 30 seconds, then increase to a thin stream. This slow emulsification prevents breaking and creates a thick, stable mayo.
Step 3. Combine dry seasonings by whisking together 180g coconut sugar, 12g Redmond salt, 2g xanthan gum, 1g turmeric, and 1g celery seed in a small bowl until completely uniform. The xanthan gum must be well distributed to prevent clumping when added to wet ingredients.
Step 4. Mix the spread by folding the prepared vegetables (cabbage, carrots, pickles, red pepper, onion) into the mayonnaise base using a large spoon or spatula. Add the seasoning mixture and fold gently but thoroughly until every piece is coated and no dry pockets remain. The mixture should be creamy but chunky with visible vegetable pieces.
Step 5. Taste and adjust seasoning - add more salt if needed for flavor balance, more vinegar for tang, or more coconut sugar if too tart. Remember that flavors will develop and meld over the first 24 hours of refrigeration. Transfer to clean glass jars with tight-fitting lids, leaving 1/2 inch headspace for expansion.
Step 6. Refrigerate immediately and allow flavors to meld for at least 4 hours before serving, though overnight is optimal. Use 2-3 tablespoons (40-60g) per sandwich for traditional application. Stir gently before each use as natural separation may occur. The spread will keep refrigerated for 7-10 days due to the natural preservative effects of vinegar and salt.
Storage
Store in refrigerator in glass jars with tight lids for 7-10 days. Natural separation may occur - simply stir before use. Freeze portions in ice cube trays for up to 3 months. Do not leave at room temperature for more than 2 hours.
Cost Comparison
Cost per serving (homemade)$1.12
Cost per serving (store-bought)$0.85
Savings-32%
Initial cost is higher due to premium organic ingredients and healthy fats, but bulk purchasing and reusable spices reduce long-term costs. The health benefits of eliminating seed oils and artificial preservatives justify the premium.