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A bottle of mayonnaise can be found in every kitchen. Whether it is at a bistro or a la carte restaurant, we all use it on our menus. But what if you could take your mayonnaise flavours to the next level? Here’s how you can – and it’s easier than you think!
That’s no different with mayonnaise – the ultimate pantry condiment. But what exactly is mayonnaise?
Mayonnaise is a condiment that is made from vegetable oil, egg yolks, vinegar or lemon juice, combined with a range of spices. Smooth and creamy in texture and neutral on the palate, mayonnaise can complement any flavour combination on your menu.
It is one of the few condiments that is available in a range of formats that’s tailored to suit different dietary needs of consumers, such as dairy-free and vegan. Though, it is recommended you read the ingredient list before attaching claims and adding it to your menu.
Mayonnaise has been a kitchen staple for decades but most recently, aioli has also earned its position front and centre of our pantries. And while they are both white in colouring and contain creamy textures, they offer completely different flavouring.
So, what is the true difference between mayonnaise and aioli? While both condiments are emulsions, aioli is often made by emulsifying mashed or crushed garlic with a neutral-tasting oil, such as olive oil, while mayonnaise is made by emulsifying egg yolk, oil and lemon juice or vinegar.
Meaning, aioli offloads a strong garlic taste and smell and can be difficult to blend with alternative flavours. While mayonnaise remains neutral and is easier to pair with additional ingredients.
The short answer is yes. Making mayonnaise from scratch is simple. All you need is:
But just because it is simple, doesn’t mean it is right for your kitchen. In Australia, homemade mayonnaise has been “classified as a potentially hazardous food” due to the use of raw ingredients such as eggs, according to the Food Authority of NSW.
Raw ingredients, especially eggs, are commonly linked to salmonellosis cases, which is “one of the leading causes of food poisoning in Australia. And it is estimated that food poisoning costs Australia more than $1.2 billion each year,” the Food Authority of NSW has reported.
If you wish to prepare mayonnaise with raw eggs in your kitchen, it is recommended you follow a safe handling practice or use a safer alternative, such as a commercially made product to remove the risk. Speaking to Food Navigator, NSW Food Authority CEO Dr Lisa Szabo explained: “It is much safer to use commercially pasteurised eggs rather than raw eggs in ready-to-eat products such as desserts and dressings. Businesses must comply with strict requirements around the use of raw eggs in foods.”
There are a range of mayonnaises available that can help your business comply. ETA Mayonnaise offers a wonderful, entry-level base for you to layer your own flavour profiles into. Similarly, the newly formulated Praise Classic Mayonnaise has been designed specifically as a base for new flavours and is a great alternative to making your own mayo. While the Oli & Vine Mayonnaise range offers a premium, chilled option that is authentic, creamy and neutral to taste – a perfect complement for any dish.
There are many different types of mayonnaise available. From light, eggless and whole egg varieties, there is mayonnaise for every need, want and occasion.
But the best thing about mayonnaise being neutral in flavour and a staple in your kitchen is that it opens the door to experimentation. By adding different ingredients to mayonnaise, you can enhance its flavour composition and begin to incorporate it into more dishes that are already established on your menu.
So, to help take your mayonnaise to the next level, we have sourced the trendiest, tastiest and simplest mayonnaise flavours that can be created by using other kitchen staples found in your fridge or pantry.
Spicy mayonnaise has become an all-time popular condiment, with many venues now placing it on their sauce menu as a standard offering. And while purchasing a pre-made spicy mayo can be time-saving, it isn’t always cost-effective. Why? Because making this sauce is quick and easy – and better yet, contains many of your kitchen staples. To make a spicy mayonnaise, all you have to do is whisk together mayonnaise, Worcestershire Sauce and Tabasco Sauce. Quick, simple and effective, it can be made for either one meal at a time or in bulk to prepare you for the evening rush.
Watch Chef Rory Greenwood McNeair create his spicy mayonnaise recipe complemented with a karaage chicken burger – it’s the perfect addition to all fried chicken dishes.
By adding lime to mayonnaise, it keeps the condiment smooth in texture but offloads a subtle punch of flavour and the best thing; it is super easy to create. All you have to do is simply squeeze the lime juice into a bowl and stir in the mayonnaise. If you want to add some additional flavour and texture to the sauce, you can add a tablespoon of lime zest and a pinch of salt and pepper.
Check out how Chef Andrew Sibley adds lime mayonnaise to his coriander and chilli infused chicken burger for his patrons at a local club.
So, we have touched on lime mayonnaise and spicy mayonnaise, but imagine combining the two. The flavour combination is strong, impactful and memorable, meaning your patrons will keep coming back for more. To make this unique offering, scoop the mayonnaise into a mixing bowl, add the wasabi and mix the ingredients until it’s well combined. Add it as a side offering paired with a steak or smear it on a burger bun topped with a fried chicken breast, shredded lettuce and fresh onions.
Over at Penrith Panthers, Chef Tim Wesley offers the lime and wasabi mayonnaise on his menu as a subtle flavour enhancer to his togarashi squid entree. Check out how he creates this masterpiece.
The trend of smoking produce is well and truly thriving in Australian hospitality and now it has reached the world of mayonnaise. Smoked lemon mayonnaise is the perfect condiment for all your seafood dishes, especially smoked trout. To make this one-of-a-kind mayonnaise, you first need to smoke the lemon in a smoker for one hour. Then, squeeze the juice from the smoked lemon and combine it with mayonnaise and chopped tarragon for some extra texture.
Known for his smoked goods, Kai Ellman serves his smoked lemon mayonnaise as a dipping sauce with his smoked trout croquettes, which make the perfect seafood entree or sharing platter.
Despite mayonnaise being commonly identified as a savoury offering, the best thing about this condiment is that it can also be enhanced with the power of sweet ingredients. Citrus and honey mayonnaise is rarely seen on menus, but it is a sauce that can cut through a savoury dish with its sweetness. To make the citrus and honey mayonnaise, grate the zest of a lemon and lime and combine it with some lemon juice. Then, scoop in some mayonnaise and finish it off with a spoonful of honey. Whisk the ingredients together and season with some salt – and you’re done! While the recipe is simple, it creates an elaborate flavour profile.
Chef Vasilios Donoudis uses this sweet sauce as a beautiful pairing with his cheese stuffed zucchini flowers to take his entree dish to the next level. Watch how he puts his famous Greek-inspired meal together.
BBQ sauce is offered on every condiment menu. It is often found situated in the baskets on the table at bars, cafes and buffets. But what if you offered a BBQ sauce with a twist? Enter BBQ mayonnaise. BBQ mayonnaise is the best of both worlds and is perfect for any red meat offerings on your menu as it releases a smokey flavour element. To create your BBQ mayonnaise, slice and pan-fry a brown onion and add brown sugar to help caramelise. Blend the onions and mix them with the mayonnaise and place the mixture into a Robot Coupe to help form a paste. Finally, spoon it into a bowl and combine it with a BBQ sauce – and your new BBQ mayo is ready for your next burger, wrap or sandwich.
Chef Andrew Sibley uses his BBQ mayonnaise as a dipping sauce to add an extra layer of flavour to his beef and lamb paprika meatballs, which is the perfect addition to every entree menu.
Take your breakfast egg and bacon wrap to the next level with this punchy ouzo mayo recipe. Using a good quality mayonnaise such as the new Praise Classic Mayonnaise, combine it with ouzo – a Greek spirit – and crushed garlic. Make sure you taste test it and season it accordingly to suit your taste buds and your menu offering.
Chimichurri mayonnaise is the perfect addition to any steak sandwich. To make this flavoursome sauce, blend together some parsley, apple cider vinegar, oregano, chilli flakes, salt and pepper until it forms a paste. Then, stir it together with some oil and mayonnaise.
For your chipotle mayo, blend chipotle chilli, lime juice and brown sugar until it’s well combined, then season to taste and mix with the mayonnaise – making the perfect spread for a chicken wrap or a southern style grilled steak sandwich.
Sesame mayonnaise is another great option to have available on your menu and it is easy to whip up. All you have to do is combine soy sauce, sesame oil, mayonnaise and you’re done. It’s a great option for your chicken burgers or cold meat wraps.
Create a delicious salad dressing with three simple ingredients – lemon juice, harissa paste and mayonnaise. Combine the ingredients to form a thick sauce before dressing your rocket – the secret sauce to boosting your classic Moroccan lamb sandwich.
Asian-fusion is a trend that shows no sign of slowing down. So bring a twist to your menu, and offer a Korean-inspired dressing. Simply mix mayonnaise, kim chi juice and Gochu Jang, which is a Korean paste. Perfect as a burger spread or as a dipping sauce with a serving of fried chicken.
Using native Australian wattle seeds combine it with some mayonnaise to create a delicious spread or dipping sauce for your menu. The texture of the seeds brings a new element to the spread, setting it apart from the classic mayonnaise used.
Sriracha has become a popular condiment for many consumers – so why not offer a mayonnaise option for your diners? Simply combine the mayonnaise and hot sauce and serve it as a dipping sauce for all your deep-fried goods, such as chips, nuggets and chicken.
Celeriac slaw is the perfect addition to any meal. To create the slaw combine celeriac, lemon juice, fresh herbs such as parsley, chives and dill followed by mayonnaise. Mix them together – but remember to make sure all the ingredients are well-combined to ensure maximum flavour.
Herbed mayo is a customer favourite and deserves a place on your menu. Discover the perfect combination for your recipes by testing various herb blends in your mayo base. Some popular combos include dill and parsley or basil and chives. Other herbs worth testing include fennel, oregano, and rosemary – the options are endless!
Simply choose the ingredient that best compliments your menu offering and combine it with a good quality wholesale mayo. The new Praise Classic Mayonnaise has been tried and tested by Aussie chefs and is a great versatile base ready for flavour customisations. Remember, taste testing is essential so make sure you try a spoonful along the way.
Mayonnaise is one of those ingredients that can be used across many menu items. Whether it is for coleslaw, potato salad or as the final (but most important) ingredient for your lamb sandwich or chicken burger – it’s a great accompaniment for most meals. Mayonnaise can also be a chef’s blank canvas – the perfect base ingredient for a sauce pairing that’s spicy, smoky or sweet depending on the use-case and your imagination.
Many kitchens are failing to use the ingredient staple to its fullest potential, despite having so many fresh and tasty ingredients within arm’s reach. So next time you want to add mayo to one of your dishes, take a second to think about how you can enhance its flavour components with ingredients already within your kitchen.