Professional
Mayonnaise
The only mayonnaise that works as hard as you do
Swipe to discover how Blenders Professional Mayonnaise can work as a perfect addition to your menu.
Product Overview
Designed by Chefs– Stretch your Margins, not your Standards
Our Professional Mayonnaise offers the rich, creamy taste and texture of a real mayonnaise but with 40% oil, delivering better margins for busy kitchens It’s crafted to deliver the same indulgent mouthfeel and balanced flavour chefs expect, without compromising on quality This versatile mayo works beautifully in salads, sandwiches, and as a complement to both hot and cold dishes, making it a reliable staple for a wide range of menu applications Perfect for chefs looking to maintain flavour while managing costs and consistency in their kitchens Smooth, Rich & Perfectly Balanced Flavour
Works as hard as you do
Built for highperformance use
Built for highperformance use – hot or cold – in sandwiches, dressings, custom sauces & more
Pack Size:
10L
Why Chefs love it:
Consistent Quality: Delivers real mayo richness with less oil, helping kitchens save without skimping on flavour.
Reliable Texture: Smooth and creamy every time, making prep and plating effortless.
Versatile Performer: Perfect for salads, sandwiches, and hot or cold sides a true kitchen all-rounder.
Classic Taste: Maintains the familiar, satisfying flavour chefs trust.
Product Specs:
Allergens: Contains Eggs, Mustard
Shelf Life: 10L - 3 months
Pack Sizes: 10L
Suitable for Vegetarians
No Artificial Colours
GRILLEDCHICKENAND ROASTEDVEGETABLE SANDWICH
A grilled chicken and Mediterranean vegetable sandwich on a multi seed sourdough bread.
Ingredients
8 slices of sourdough bread
4 small chicken fillets, butterflied
1 red pepper
1 yellow pepper
1 courgette
1 aubergine
1 red onion
60 g rocket
20g herbs de province
30g olive oil
80g Blenders Professional
Mayonnaise
40g Blenders Italian Dressing
Allergens: Contains Gluten, Eggs, Mustard
Method
1.In a large bowl place the chicken fillets, herbs and half of the oil and toss. Let marinate for an hour.
2.Slice the peppers into four flat shapes. Cut the courgette and aubergine into one cm strips length ways. Cut the red onion into eight segments.
3.Toss all the vegetables in the remaining oil and roast in an oven at 180 degrees for twenty minutes, turning over a few times until brown and a little charred. Remove and allow to cool.
4.Grill the chicken on a chargrill until cooked and allow to cool slightly.
5.Spread the mayonnaise on both sides of the bread, then add the rocket, chicken, roasted vegetables and drizzle with some Italian dressing. Top with the bread and slice in half to serve.