Product Overview
Chunky Build, Sweet Depth – Savoury flavour in every spoon.
Made for chefs who want more than just sweetness, Blenders Red Onion Relish brings bold flavour and rich texture to burgers, boards, gravies and more Its sweetsavory balance, aromatic spice, and chunky onion add instant depth and colour to hot and cold builds alike Whether folded into sauces or spooned on top, it blends beautifully, holds under heat, and saves time in high‐volume prep No chopping, no cooking - just reliable flavour, batch after batch
Zero Prep, C Perform
Texture Th Chunky oni that bring co bite
Built for fa service with flavour eve 2.2L
Flavour Booster in Sauces and Hot Dishes: Just one spoonful adds depth, richness, and aromatic lift to gravies, sauces and more.
ize:
Why Chefs love it:
Sweet-Savoury Balance That Works: Red onion, sugar, and spice crafted for versatile flavour that complements without overpowering.
Menu-Wide Application: Perfect for use in burgers, sandwiches, cheese boards, sauces, gravies, and more.
Hot or Cold-Ready: Heat-stable and texture-holding, it performs across service points from grill to garnish.
Prep-Free, Consistent Performance: Delivers big flavour and visual impact with zero prep, making it ideal for fast-paced kitchens.
Product Specs:
Allergens: Contains Celery, Mustard
Pack Sizes: 2.2L
Shelf Life: 2.2L - 12 months
Suitable for Vegans
No Artificial Preservatives
Menu Inspiration
ROASTED VEGETABLE & GRILLED HALLOUMI BURGER WITH RED ONION RELISH
This vibrant vegetarian burger combines smoky roasted peppers, courgette and onion with golden, grilled halloumi. Blenders real mayonnaise lends creaminess, while our red onion relish adds a sweet–tangy finish. Served with paprika‐spiced sweet potato fries, it’s a satisfying meat‐free option that cooks efficiently on a busy line.
Ingredients
1 Red onion, sliced into rings
1 Courgette, cut into thin rounds or strips
2 Mixed peppers (any colour), sliced Olive oil, for drizzling
Salt & freshly ground black pepper
450g halloumi, cut into 1cm‐thick slabs
4 Burger buns
120g Blenders Real Mayonnaise
80g Blenders Red Onion Relish
1 Handful baby leaf salad mix
4 Medium sweet potatoes, cut into 1cm fries
Paprika, to taste
Garlic powder, to taste
Olive oil, for tossing
Salt
Method
1 Pre‐heat the oven to 200 °C Toss the sweet potato fries with olive oil, paprika, a pinch of garlic powder and salt until evenly coated Arrange in a single layer on a lined tray and roast for 25–30 minutes, turning halfway, until crisp at the edges and tender inside.
2 On a separate tray, arrange the sliced red onion, courgette and mixed peppers Drizzle with olive oil, season with salt and pepper, and roast in the same oven for 20–25 minutes until tender and lightly caramelised Hold warm for service
3.Heat a grill pan or plancha over medium–high heat. Without adding oil, grill the halloumi slices for 2–3 minutes on each side until golden and crisp Split the burger buns and toast cut‐side down in a dry pan or under the salamander for 1–2 minutes until lightly browned
4.Spread both sides of each toasted bun with Blenders Real Mayonnaise Layer with the roasted vegetables and grilled halloumi, then add a handful of baby leaf salad. Top generously with Blenders Red Onion Relish
5 Cap with the top bun and press gently to secure Serve with the spiced sweet potato fries.
Allergens: Contains Gluten, Eggs, Milk, Celery, Mustard
Menu Inspiration
PIZZA WITH WHITE SAUCE, GOAT’S CHEESE, WALNUTS & RED ONION RELISH
Creamy white sauce, tangy goat’s cheese, toasted walnuts and sweet Blenders Red Onion Relish come together on a crisp pinsa base. Finished with fresh rocket and Parmesan, this pinsa is simple to prepare yet full of flavour. The relish adds sweetness, the goat’s cheese brings sharpness, and the white sauce ties it all together. A standout option for casual dining, sharing menus or bistro boards.
Ingredients
2 tbsp butter or olive oil
4 cloves garlic, finely minced
400ml milk or cream
2 tbsp plain flour (for thickening)
60g Parmesan cheese, freshly grated (plus extra for topping)
Maldon salt & black pepper, to taste
4 pinsa (pinsa) bases
60g Blenders Red Onion Relish
100g goat’s cheese, crumbled
40–50g walnuts, roughly chopped and toasted
60g rocket (to serve)
Method
1 Make the white sauce: In a small saucepan, melt the butter (or heat the olive oil) over medium heat. Add garlic and cook for 30 seconds Stir in the flour and cook for 1 minute to form a roux Gradually whisk in the milk or cream until smooth and thickened (about 2–3 minutes) Stir in Parmesan and season with salt and pepper Set aside
2.Prepare the bases: Preheat the oven to 220°C, or follow the instructions on your pinsa packaging Spread each base with a generous layer of white sauce.
3 Add toppings: Scatter over goat’s cheese and walnuts Spoon small dollops of Blenders Red Onion Relish evenly across each pinsa.
4 Bake: Place the pinsas on a preheated baking tray or stone Bake for 8–10 minutes until golden and bubbling.
5 Finish and serve:Top with fresh rocket, a few Parmesan shavings and a drizzle of olive oil before serving.
Allergens: Contains Gluten, Milk, Nuts, Celery, Mustard
COURGETTE FRITTERS WITH WHIPPED CREAM CHEESE & RED ONION RELISH
Light, crisp and full of flavour, these courgette fritters are served with whipped cream cheese and finished with Blenders Red Onion Relish. Simple to prepare and easy to plate. The relish adds a sweet tang, the cream cheese brings balance, and the fritters stay golden and crisp, making this a versatile dish for starters, sides or sharing plates.
Ingredients
2 medium courgettes (yellow and green), grated or thinly sliced
1 small white onion, grated or finely chopped
2 eggs
2–3 tbsp plain flour
Salt and pepper, to taste
Optional: parsley, dill or mint; pinch of chilli flakes
400g cream cheese
80g Blenders Red Onion Relish
Method
1 Prepare the courgette: Grate or slice the courgettes and sprinkle lightly with salt. Leave to sit in a colander for 10 minutes, then squeeze out as much liquid as possible using a clean tea towel or kitchen paper.
2 Make the fritter mix: Combine the drained courgette with grated onion, eggs, flour, salt, pepper and any optional herbs or spices.
3 Cook the fritters: Heat a little oil in a non-stick frying pan over medium heat Spoon dollops of the mixture into the pan and flatten slightly. Fry for 2–3 minutes per side until golden and crisp Drain on paper towels
4.Whip the cream cheese: Place the cream cheese in a bowl and beat with a spoon or whisk until smooth and slightly fluffy Season with salt and pepper
5.Serve: Arrange warm fritters on a plate. Top each with whipped cream cheese and a spoon of Blenders Red Onion Relish Garnish with fresh herbs if desired
Allergens: Contains Gluten, Eggs, Milk, Celery, Mustard
