MAYONNAISE
A rich, creamy Real Mayonnaise made with the Finest Ingredients
Swipe to discover why Blenders Real Mayonnaise is a must-have in your kitchen.
Product Overview
The O.G - A Premium Real Mayonnaise made with the Finest Ingredients
A full-bodied classic made with 78% rapeseed oil, egg, mustard, and a hint of lemon for a balanced, premium flavour This real mayonnaise is firm in texture, tightly bound, and designed for performance – whether you're mixing it through coleslaw or salads, spreading it on sandwiches, or using it as a dip It delivers consistently smooth results that enhance every bite
Smooth, Glossy Finish
Delivers a premium look and mouthfeel, every time.
Classic Flavour, Professional Performance
Endlessly Adaptable The perfect base for custom sauces, dressings, dips and other creations.
Pack Size:
920ml 2.2L 10L Sachet Dip Pot
Why Chefs love it:
Reliable Binding & Texture: Maintains structure in salads, dips, and sandwiches, ensuring consistent results during service.
Premium Appearance & Flavour: Offers a rich, indulgent taste with a balanced blend of egg, mustard, and lemon perfect for elevating any dish.
Versatile Across Menus: An ideal base for signature sauces or flavoured mayos, and a go-to for everything from busy deli counters to contract catering.
Built for Busy Kitchens: Delivers consistent performance in high-volume settings with a firm texture that holds up under pressure.
Product Specs:
Allergens: Contains Eggs, Mustard
Pack Sizes: 920ml, 2.2L, 10L, Sachet, Dip Pot
Shelf Life: 920ml - 6 months
2.2L - 6 months
10L - 3 months
Dip Pot - 5 months
Sachet - 8 months
Suitable for Vegetarians
No Artificial Colours or Preservatives
Menu Inspiration
OPENHANGERSTEAK SANDWICH
Grilled open hanger steak sandwich with wholegrain mustard and herb mayonnaise on a grilled ciabatta.
Ingredients
4 hanger steaks 100g each (ribeye or striploin will also do)
240g Blenders Real Mayonnaise
4tbsp wholegrain mustard
2 cloves garlic, minced (adjust to taste)
4tbsp fresh herbs (such as flat parsley, sage or chives), finely chopped
35g parmesan cheese
1tbsp capers, drained and finely chopped
1tbsp lemon juice
2 medium ciabattas, cute 1/2 length ways (or 4 slices of sourdough works well)
60g rocket or baby spinach leaves
40g heirloom tomato slices
Red onion slices (optional)
Salt and freshly ground black pepper, to taste
Olive oil for grilling or pan-searing
Optional:
50ml Blenders Roast Gravy
50ml Blenders Pepper Sauce
Allergens: Contains Gluten, Eggs, Milk, Mustard
PREP TIME 20 min
COOK TIME 10 min
SERVINGS
4
Method
1.To prepare the herb, caper and mustard mayonnaise: In a small bowl, combine the mayonnaise, wholegrain mustard, minced garlic, chopped herbs, capers, lemon juice, salt and pepper. Mix well and taste to adjust the seasonings. Add more herbs or mustard if desired. Set aside in the refrigerator.
2.Season both side of the steak generously with salt freshly ground black pepper. Preheat a grill or skillet over a high heat. If using a skillet, add a bit of olive oil to prevent sticking.
3.Cook the steak to your preference. For medium-rare, grill for about 3-4 minutes per side, depending on the thickness of the steak, Remove from the heat and let it rest for a few minutes. Place the bread on the skillet or grill for 60 seconds to toast and slice it thinly against the grain.
4.Spread a generous amount of the mayonnaise on each slice of bread. Layer the sliced steak, lettuce leaves, tomato slices and red onion.
5.Add your choice of roast gravy or pepper sauce to drench or dip!
Menu Inspiration
WILDMUSHROOM& RICOTTAPIZZAWITH TRUFFLEMAYODRIZZLE
Elevate your pizza game with this indulgent creation featuring a medley of shiitake and oyster mushrooms, creamy ricotta, and a hint of spice. Finished with a luscious truffle mayo drizzle, this gourmet-inspired dish is packed with rich, umami flavours perfect for a standout menu addition.
Ingredients
For the Pizza:
2 tbsp butter
220g shiitake mushrooms, roughly chopped or left whole if small in size
220g oyster mushrooms, roughly chopped
1/2 tsp coarse salt
2 tbsp balsamic vinegar
4 10-inch precooked pizza bases
60ml olive oil
200g whole milk ricotta
3 tbsp minced garlic
1/2 tsp chilli flakes
For the Truffle Mayo Drizzle:
3/4 tbsp black truffle oil
220g Blenders Real Mayonnaise
Lemon juice, to taste
Chopped green onions, for garnish
Allergens: Gluten, Eggs, Milk, Mustard
PREP TIM 20 MIN
COOK TIM 20 min
SERVINGS 4
Method
1 Preheat the oven to 250°C
2.In a large pan over medium-high heat, melt the butter. Add the shiitake and oyster mushrooms and cook, stirring occasionally, until browned around the edges, about 6 to 8 minutes Add the salt and balsamic vinegar, continuing to cook until the balsamic has evaporated, another 1 to 2 minutes. Transfer the mushrooms to a bowl to cool or until ready to assemble the pizzas.
3 Drizzle a little olive oil over the surface of each pizza base Top with one-third of the mushroom mixture, then place dollops of ricotta over the surface. Sprinkle with garlic and chili flakes.
4.Mix the truffle oil, Blenders Real Mayo, and lemon juice together in a small bowl
5 Place the pizzas on a pizza stone or baking steel and bake until bubbly and golden brown, about 8 to 9 minutes.
6.Drizzle the truffle mayo over the pizza, allowing it to cool for a few minutes before slicing Garnish with chopped green onions and serve
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 Real 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.