MAYONNAISE & AIOLI available in 2 kg, 4.5 kg & 9 kg tubs
Aioli and Mayonnaise are traditionally used to flavour salads, whether a green leafy salad, potato, pasta or rice salad. The addition of a fantastically flavoured Aioli can make all the difference to the taste. Aioli can also be used as the base for deliciously different cold sauces or a wide variety of dips, and is wonderful on sandwiches, rolls and wraps.
BASIL PESTO AIOLI
A lovely thick Aioli, with top notes of basil and subtle undertones of Parmesan cheese. Fantastic as a dressing for cold pasta salad.
CHAR GRILLED EGGPLANT AIOLI
This Aioli has a lovely, smoky eggplant flavour with background hints of aromatic spices. It is the ideal accompaniment for a lamb wrap.
CLASSIC MAYONNAISE
A beautiful, thick mayonnaise. Wonderful on its own, or be adventurous and add your own favourite herbs or spices. Also great to blend with sour cream for a potato salad dressing.
CORIANDER & LIME AIOLI
An Aioli heavily flavoured with coriander leaves and a hint of lime. Add some panache to your next meal of fish and chips.
GARLIC AIOLI
A traditional, handmade Aioli for our garlic lovers. This goes so well with roast beef, cold lamb or chicken, as well as for tossing through potato salad.
ITALIAN HERB & OLIVE AIOLI
A great blend of herbs, garlic and olives makes this a stand out Aioli. Fantastic for pasta salads or on fresh rolls with shaved ham.
SEMI DRIED TOMATO AIOLI
A full bodied Aioli bursting with the flavor of sun ripened tomato. Goes well as a dressing in a rice salad, or on tasty cheese sandwiches and rolls.
SPICY CAJUN AIOLI
This Aioli is blended with herbs, spices & chilli, and will definitely jazz up your barbecued chicken and steaks. It’s also great for dressing a green salad mixed with cold roast beef.
SWEET CHILLI AIOLI
A perfect match for chicken. Make a tossed salad, mix through some shredded chicken breast meat, then add Sweet Chilli Aioli. Serve with hot crusty bread for a quick dinner.
TARTARE DRESSING
A classic mayonnaise with the fantastic flavours of capers and gherkins. Traditionally served with fish and chips, but great on a fish fillet roll with shredded lettuce.
SERVING SUGGESTIONS - MAYONNAISE & AIOLI
CREAMY CRAB DIP
250gr flaked crabmeat, 125gr Coriander & Lime Aioli, 1 small can water chestnuts minced, 1 teaspoon soy sauce, 2 green onions finely chopped, 1 tablespoon chopped fresh coriander, 10ml lemon juice. Blend all ingredients together, cover and chill for a few hours before serving.
VEGETABLE DIP
250gr Char Grilled Eggplant Aioli, 50gr minced onion, 50gr minced red capsicum, a dash of Tabasco sauce. Blend all ingredients together well and chill for a few hours. Pour dip into a bowl and place in the centre of a large round plate. Surround the bowl with crunchy vegetable sticks for dipping. eg carrots, celery, horseradish, celeriac, cauliflowerettes, halved mushrooms.
GARLIC & HERB CHEESE SPREAD
250gr softened cream cheese, 125gr Garlic Aioli, 1 clove crushed garlic, 1 tablespoon each of finely chopped chives and parsley, pinch of salt and black pepper. Blend all ingredients together well and store in a sealed jar until needed. Spread over bread or rolls and top with sliced roast lamb.
POTATO SALAD DRESSING
125gr Classic Mayonnaise, 125gr sour cream, 125gr buttermilk, 1 tablespoon chopped parsley, 50gr minced onion, 1 cloved garlic minced. Blend all ingredients together well and chill for a few hours before tossing through cooked diced potato, cooked chopped bacon, and sliced spring onions.
TUNA PASTE
425gr water packed tuna (drained and flaked), 125gr Basil Pesto Aioli, 1 tablespoon each of minced basil and parsley, 1 finely chopped spring onion. Blend all ingredients together well and pack into small serving bowl. Cover and chill for a few hours before serving with toasted lavash bread or crackers.
HONEY BAKED HAM SANDWICH SPREAD
250gr chopped honey baked ham, 125gr finely grated cheese, 1 tablespoon chopped parsley, 1 chopped spring onion, 125gr Semi Dried Tomato Aioli, 10gr grainy mustard. Blend all ingredients together and pack the mixture into a terrine. Cover and chill overnight before serving.
PRAWN & ASPARAGUS PUFFS
4 slices of buttered bread, 340gr can drained asparagus cuts, 200gr cooked prawns, 2 egg whites stiffly beaten, 50gr Classic Mayonnaise, 20gr sweet chilli sauce. Line a biscuit tray with baking paper and place bread onto it. Sprinkle prawns and asparagus over the bread. Gently fold together the Classic Mayonnaise, beaten egg white and chilli sauce. Spoon this mixture over each bread slice. Bake at 220 deg for 10 minutes or until puffed and golden. Shredded chicken or ham can be used instead of the prawns.
BE INVENTIVE WITH MAYONNAISE & AIOLI
