Garlic MAYONNAISE
The Must-Have Mayo for Maximum Flavour & Performance
Swipe to learn how Blenders Garlic Mayonnaise is a must-have for your menu
Product Overview
Blenders Garlic Mayo: The Bold, Creamy Kick Your Menu Needs
Blenders Garlic Mayo combines the rich, creamy texture of traditional mayonnaise with the bold, aromatic punch of garlic, making it the perfect addition to a variety of dishes. Crafted for foodservice professionals, this mayo is designed to stand out in a range of applications – from sandwiches and burgers to dips and salads. With its smooth texture and robust flavour, Blenders Garlic Mayo offers a versatile solution that can elevate your menu without overpowering your other ingredients. Whether you’re adding a savoury twist to a classic dish or creating something entirely new, this garlic mayo is sure to impress.
Made with fresh garlic puree
Perfect for Dipping & Drizzling
Fun Fact:
Garlic sauce has roots in the Levant and was first prepared by peasants in the Greater Syrian region.
Luxuriously creamy with lavours of fresh arlic and parsley
2.2L
Dip Pot
Why Chefs love it:
Smooth & Creamy: A rich, velvety texture that enhances every dish.
Flavourful & Versatile: Fresh garlic and parsley bring bold taste without overpowering.
Perfect Hold: Formulated to cling to food, ensuring the best presentation and taste.
Ideal for Foodservice: Consistent, high-quality performance across multiple applications.
Produc
Allergens: Contain
Shelf Life:
920ml - 6 mon
2.2L - 6 month
10L - 3 months
Dip Pot - 5 mo
Pack Sizes: 920m
Suitable for Vege
No Artificial Colou
WILD IRISH SCALLOPS & GUBBEEN CHORIZO TACOS WITH PICKLED RED CABBAGE & BAJA CRÈME
Insanely tasty tacos using quality Irish seafood
Ingredients
16 wild Irish scallops, trimmed & cleaned
125g Gubbeen chorizo, diced
8 small corn tortillas
80g shredded baby gem lettuce
Pickled cabbage:
250g red cabbage
125ml water
125 ml apple cider vinegar
½ tsp table salt
1 tsp sugar red pepper flakes
2 cloves garlic, sliced
1 tsp coriander seeds
6 black peppercorns
Baja créme:
50g Blenders Garlic Mayonnaise
50g natural yoghurt
50g tinned jalapenos, drained
Juice of one lime
1tsp fajita seasoning
To make the pickled cabbage: Finely slice the red cabbage Add all the pickling juice ingredients to a pot, bring to the boil and remove from the heat Add the red cabbage to the juice and stir well Let this go cold and store
To make the Baja créme: In a blender, add the lime juice and jalapenos and blend until smooth Add the Blenders Garlic Mayonnaise and the rest of the ingredients and blend for 30 seconds Chill until ready to serve
Pan-fry the chorizo on high heat until crispy
Pat the scallops dry, lightly season and cook them on a flat grill for 1 minute each side
Warm the tortillas on the grill
Lay out the tortilla and fill with shredded lettuce, pickled cabbage, 2 scallops and some crispy chorizo
Drizzle the Baja créme over the taco and serve some extra on the side for dipping!