More than mayo 10+ delicious recipes that show how Hellmann’s can elevate your dishes to another level!
HELLMANN’S
HELLMANN’S MAYO CAN BE YOUR LITTLE SECRET TO SUCCESS.
WANT PERFECTLY GOLDEN-ROASTED BUNS FASTER AND EASIER? DELICIOUSLY MARINADED CHICKEN OVERFLOWING WITH JUICES?
DIPS SO FULL OF FLAVOUR YOU’LL NEVER MAKE ENOUGH?
THEN LOOK NO FURTHER THAN HELLMANN’S MAYO FOR EVEN BETTER LEVEL OF RESULTS. MAKING IT SIMPLER, QUICKER AND EASIER TO NAIL DISHES YOUR GUESTS LOVE.
THAN MAYO Hacks with Hellmann’s
RECIPES WITH MAYO HACKS
The crispiest of crispy batter but still juicy in the middle. Frying will never be the same.
5 WARM SAUCES & SOUPS
SPATCHCOCK CHICKEN WITH GARLIC, HONEY & SAGE
Ingredients
For the marinade:
Garlic cloves 20
Honey 150g
Sage, fresh 80g
Flat leaf parsley 50g
Thyme, fresh 20g
Hellmann’s 400g
Real Mayonnaise
Salt 25g
Black pepper, 15g freshly cracked
Chilli flakes 15g
Lemons 4
For the chicken:
Whole large chickens 2
Method
For the marinade:
1. Zest and juice the lemons into a bowl and whisk in the Hellmann’s Real Mayonnaise, honey, salt, pepper and chilli flakes.
2. Finely chop the herbs and garlic then fold through the marinade.
For the chicken:
1. Remove the backbone of the chickens and then lay out skin side up onto a flat oven tray, then score the skin.
2. Rub the marinade all over the chicken including under the skin then allow to marinade for 2-4 hours.
To Serve:
1. Heat the griddle pan the add the chicken and allow to char before remove and placing on to a wire rack on an oven tray.
2. Roast at 180ºC for 45-50 minutes or until temperature reaches 70ºC then remove, cover and rest before carving.
Get that wonderfully juicy, golden crispy coating by using Hellmann’s in your marinade.
• It can take the heat under the oven and still sticks to the chicken.
• Locks in the juices and keeps that chicken tender.
MORE THAN MAYO Hacks with Hellmann’s Grilling & Roasting
SMOKEY GARLIC FISH
Ingredients
For the sauce:
Hellmann’s 200g
Real Mayonnaise
Smoked paprika 5g
Chopped parsley 12g
Lemon juice 30g
Roasted garlic 35g
(bulb cut in half with salt and pepper)
Olive oil 1tbsp
For the fish:
Fish fillets 4 (no skin no bones)
Method
For the sauce:
1. Blend all ingredients together.
For the fish:
1. Pre-heat the oven at 200ºC.
2. Brush the sauce in one side of the fish and place into baking tray, add a little bit of oil to prevent the fish to stick in the bottom.
3. Cook the fish from 6 to 15 min (depending on size).
An easier way to grill your fish while enhancing the flavours and keeping it succulent.
• Adding Hellmann’s into your marinades elevates the flavours, while still keeping the outside golden and crispy.
• Simplify the cooking process by being able to grill several fish in the oven, with Hellmann’s marinade keeping fish juicy.
Hacks with Hellmann’s Grilling & Roasting
BEEF BURGER
Ingredients
For the Avocado Green
Goddess dressing:
Fresh parsley 25g
Fresh chives 40g
Tarragon 5g
Leaves fresh mint 3
Hellmann’s Real 1kg
Mayonnaise (for burger patty)
Tabasco 10g
Juice and zest of 1
lemon
Ripe avocado 1
Season to taste
For the burger:
Lean minced beef 800g
Hellmann’s Real 80g
Mayonnaise
Burger buns 6
Hellmann’s Real 60g
Mayonnaise (for buns)
Salt and pepper to taste
Tomato
Lettuce
Red onions
Method
For the Avocado Green Goddess dressing: Add all ingredients into blender and blend it until smooth.
For the burger:
1. Add Hellmann’s Real Mayonnaise, a pinch of salt and pepper into lean minced meat. Mix all together.
2. Shape that mixture into patties.
3. Grill the patty to well-done.
4. Spread a thin layer of mayo on the bun’s surfaces and toast them.
5. Dress both surfaces of the buns with the Avocado Green Goddess dressing.
6. Stack the burger with beef patty, tomato, lettuce, red onion.
7. Serve with fries & mayo dip!
Using Hellmann’s helps create deliciously juicy burgers faster and easier.
• Mayo will spread easier than butter and adds more depth to the flavour.
• A higher burning point vs butter makes it perfect for toasting your burger buns.
• Replace raw eggs as a binding ingredient in your burger patty with Hellmann’s mayo which is great for food safety and keeps the meat juicy.
11 MORE THAN MAYO Hacks with Hellmann’s Burgers & Toasties
CHEESE TOASTIE
Ingredients
Hellmann’s Creamy 40g & Light Mayonnaise
Slices of bread 2
Cheddar cheese slices 2
Grated Mozzarella 20g
Hellmann’s ketchup 30g
Lettuce leaves 4
Slices of ham 2
Method
1. Spread a layer of mayo on the inner side of bread.
2. Top with cheddar cheese slices, ham, ketchup and grated mozzarella.
3. Place the other bread slice on top.
4. Spread Hellmann’s Creamy & Light Mayonnaise on outer side of sandwich.
5. Grill the sandwich in the toaster until cheese melted and browned surface.
6. Cut into 2 triangles to serve.
7. Serve with coleslaw as side dish.
Using mayo on the outside of your toastie bread allows more flavour and juiciness while creating that beautiful golden look.
• Easier spreading means there’s no corner without flavour.
• Get perfectly toasted toasties thanks to a higher burning point.
13 MORE THAN MAYO Hacks with Hellmann’s Burgers & Toasties
CRISPY CHICKEN BURGER
Ingredients
Large chicken thighs 10
deboned and skinned
Brioche buns 10
For the marinade:
Hellmann’s 150g
Professional Mayonnaise
Pickle juice 150ml
Smoked paprika 5g
Caynenne pepper 3g
White pepper 3g
Salt 5g
For the chicken dredge:
Plain flour 200g
Smoked paprika 5g
Cayenne pepper 3g
White pepper 3g
Salt 5g
For the pickle:
Cucumber 1
Water 200ml
White wine vinegar 100ml
Sugar 50g
Salt 5g
Dill 10g
For the coleslaw:
Hellmann’s 500g
Professional Mayonnaise
the sauce:
Method
1. Brine the chicken in a mix of the Hellmann’s Professional Mayonnaise, pickle juice and spices. Leave in a fridge for 12-24 hrs.
2. To make the pickles – heat the water, vinegar, salt and sugar. Pour over slices of cucumber then add the dill.
3. To make the slaw add thinly sliced cabbage to a bowl and add half the salt. Allow to sit for 2030 mins then squeeze out the moisture and rinse.
4. Combine the remaining ingredients to form the slaw and set aside until ready to serve.
5. Mix the honey with the hot sauce.
6. Heat oil to 170ºC, create the dredge from the flour and the spices.
7. Fry in batches for 8-10 minutes or until internal temperature reaches 73ºC.
8. Toast the brioche buns and build the burger with chicken, slaw, pickles and hot sauce.
Delicious chicken burger that is crispy on the outside and juicy on the inside thanks to Hellmann’s.
• Marinade and coat the chicken with mayo to add extra flavour and that crispy coating all over.
• Locks in the flavour to keep that chicken juicy.
• Flawlessly covers and binds to the chicken to give an even coverage.
SMOKED SALMON FISH CAKE
Ingredients
Oil for frying butter for basting 50g
For the fish cake:
Hot smoked salmon 1kg
Maris piper potatoes 800g
Chives 15g
Dill 10g
Flat leaf parsley 15g
Zest and juice of lemons 4
Hellmann’s 200g Professional Mayonnaise
For the breading:
Plain flour 200g
Salt 2g
White pepper 2g
Eggs beaten 5
Panko 200g
For the tartar slaw:
White cabbage 1
Capers 10g
Gherkins 15g
Shallots 3
Dill 10g
Juiced lemon 1
Hellmann’s 150g
Professional Mayonnaise
For the chilli oil:
Vegetable oil 150ml
Chilli flakes 5g
Chilli powder 5g
Caster sugar 10g
Salt 5g
Smoked paprika 5g
Garlic cloves 8
Method
1. To make the chilli oil, heat the oil with thinly sliced garlic until the garlic reaches a light goldenbrown colour. Remove the garlic and heat the oil to 170˚C.
2. In a mixing bowl add the sugar, salt and spices before pouring over the hot oil, stirring well. Allow this to cool then return the garlic to the oil then set aside.
3. Bake the Potatoes at 180˚C for 1 hour or until fork tender, remove the flesh from the skins and pass through a ricer before allowing to cool.
4. Flake the hot smoked salmon and mix with the now cool potato mash. Add the herbs, lemon and Hellmann’s Professional Mayonnaise to form the fishcake mix. Shape into patties and chill completely to set.
5. Coat the fishcakes in seasoned flour, beaten egg then panko and set aside until ready to cook.
6. To make the tartare slaw cut the cabbage very thinly, sprinkle with salt and allow to sit for 20 mins then squeeze out the moisture.
7. In a bowl mix the Hellmann’s Professional Mayonnaise, chopped capers, chopped gherkins, chopped shallots, dill and lemon. Stir through the cabbage and the slaw is done.
8. To cook the fishcakes heat oil in a shallow pan, brown the fishcakes all over remove the oil and add butter baste the fishcakes then serve with the slaw and chili oil.
Bind your ingredients and bring big extra flavour with Hellmann’s.
• Replace raw egg with mayo as a binding ingredient in your fish cakes.
Hacks with Hellmann’s Frying
HELLMANN’S REAL FRIED RICE
Ingredients
Ccooked rice 1kg
Eggs 4
Hellmann’s 50g
Real Mayonnaise
Cooking oil 50g
Minced garlic 20g
Chopped green onion 20g
Method
1. Mix beaten eggs into Hellmann’s Real Mayonnaise, stir well and mix into the cooked rice.
2. Add oil to the pot and sauté minced garlic and the white part of the green onions.
3. Add rice and stir-fry till crispy, finish with the green part of the green onions and serve it.
Keep large portions of food extra fresh with Hellmann’s.
• Hellmann’s can help prevent large quantities of rice dishes like this one from drying out - keeping things fresher for longer. This is especially helpful when at a buffet in a bain-marie.
HOT ARTICHOKE DIP
Ingredients
Softened cream 220g
cheese
Hellmann’s 50g Professional Mayonnaise Baby spinach, wilted, 30g all liquid squeezed out and chopped
Jarred artichoke hearts, 240g drained and chopped
Shredded mozzarella 80g cheese, divided
Shredded gruyere 80g cheese, divided
Grated Parmesan 60g cheese
Garlic clove, minced 1
Tortilla chips for serving
Method
1. Preheat oven to 190˚C.
2. Place cream cheese and Hellmann’s Professional Mayonnaise into a large mixing bowl and stir together to breakup block of cream cheese.
3. Add spinach, artichokes, garlic, 60g each mozzarella and gruyere, 30g Parmesan, salt, and pepper.
4. Mix all together until completely and evenly combined.
5. Pour mixture into an individual cast iron skillet.
6. Sprinkle with remaining cheese.
7. Bake spinach artichoke dip for 10-15 minutes until bubbling and golden brown.
8. Remove from oven.
9. Serve with tortilla chips.
Serve on-trend hot dips so deliciously cream and full of flavour you’ll have to make extra.
• Better binding gives your hot dips a creamier, richer deeper flavour.
• Oil splitting is a thing of the past thanks Hellmann’s Professional ability to handle heat.
Hacks with Hellmann’s Dips
CORIANDER & LIME DIP WITH GOCHUJANG CHICKEN WINGS
Ingredients
For the dip:
Hellmann’s 220g
Professional Mayonnaise
Coriander leaves 30g
Spinach leaves 10g
Lime juice 1
Salt and pepper to taste
For the wings:
Chicken wings 1kg
Hellmann’s 220g
Professional Mayonnaise
Gochujang paste 60g
Honey 80g
Green onion, sliced
Method
For the wings:
1. Marination mixture: mix mayo and Gochujang paste and honey and whisk them until blended.
2. Rub the wings into the marination mixture. Leave in the fridge overnight.
3. Pre-heat oven to 180˚C.
4. Lay the wings into tray and bake them in oven for 25 mins at 180˚C or until slightly charred and cooked through.
For the dip:
1. Puree all ingredients in a blender until smooth.
To serve:
1. Topping the wings with some green onion.
2. Serve with the dip.
Use Hellmann’s Professional in your marinades to lock in the flavours and guarantee even cooking for an extra juicy result.
• Hellmann’s Professional will not to split due to acidity, setting you free to create wonderfully zesty dips to complement your dishes.
• Blender sheer is a thing of the past, letting you create the dips you want stress free.
• Use Hellmann’s Professional in your marinades too will lock in those flavours and guarantee an even coating.
with Hellmann’s Dips
HAKE WITH MASALA SAUCE
Ingredients
For the sauce:
Coconut oil 30ml
Fresh curry leaves 6
Mustard seeds 3g
White onions 4
Salt 5g
Garlic cloves 8
Fresh ginger 15g
Red chillies 2
Chilli powder 8g
Ground cumin 8g
Ground coriander 10g
Coconut milk 300g
Passata 400ml
Honey 12g
Hellmann’s 120g
Professional Mayonnaise
Fresh coriander 15g
For the fish:
Hake Loin, skin removed 2kg
Water 2L
Salt 100g
Butter 200g
Lemons 4
Method
For the sauce:
1. For the sauce heat the coconut oil add the curry leaves and mustard seeds, when they start to crackle add the onions with the salt. Once softened and browned add the dry spices, ginger, chilli and garlic.
2. After 1 minute add the coconut milk and reduce by 1/3 then add the passata and honey. Simmer for 30-40 minutes then blend and pass through a fine sieve.
3. Add the sauce to a fresh pan and simmer whisking in the Hellmann’s Professional Mayonnaise and adding chopped coriander just before serving.
For the fish:
1. Brine the hake loins for 30 minutes in the brine solution, then remove pat dry and set aside.
2. Heat a pan and sear the hake. Then add butter to the pan, baste the fish in foaming butter and finish with a squeeze of lemon.
Extra creamy sauces that are overflowing with flavour to take your dishes to the next level.
• Hellmann’s Professional has high heat stability.
• Allowing you to add even more creaminess to hot dishes.
MORE THAN MAYO Hacks with Hellmann’s Warm Sauces & Soups
SEAFOOD CHOWDER
Ingredients
For the chowder base:
Water 2L
Knorr Professional Fish 50g
Bouillon Paste
For the fish base:
Butter 20g
Olive oil 20g
Celery 120g
White onion 120g
Potato 250g
Haddock 500g
Salmon 500g
Mussels 500g
King prawns 500g
King scallops 300g
White wine 200ml
Hellmann’s 100g
RealMayonnaise
To serve:
Flat leaf parsley 50g
Sweetcorn 30g
Double cream 800ml
Method
For the chowder base:
1. Bring the water to the boil then whisk in the Knorr Professional Fish Bouillon Paste.
2. Finely dice the onion and celery. Peel and dice the potatoes.
3. Then sweat the onions and celery in butter until softened.
4. Add in the potatoes and cook for a few minutes in the butter. Then add the fish bouillon and cook the potatoes until tender.
5. Strain the stock and set the vegetables to one side.
6. Bring the stock back to the boil and reduce by half.
7. Turn down the heat then whisk in the Hellmann’s Real Mayonnaise until it has the consistency of single cream. Then set aside until required.
For the fish base:
1. Dice the salmon and haddock.
2. De-vein the prawns.
3. Pan fry the fish and seafood, except the mussels, in a little olive oil. Once coloured on one side, turn over and add in the mussels.
4. Add in the white wine and cover with a lid.
5. Once the mussels have opened remove the lid.
6. Reduce the white wine by a two third.
To serve:
1. Add the stock, vegetables and sweetcorn to the fish pan and bring to the boil.
2. Finish with the double cream and season to taste.
3. Serve in a bowl garnished with flat leaf parsley.
Use less cream and more mayo in this classic dish.
• Swap out double cream in the fish base for Hellmann’s to bring a wonderful boost of flavour.
MORE THAN MAYO Hacks with Hellmann’s Warm Sauces & Soups
CHICKEN JUS WITH MAYO
Ingredients
Chicken jus 500g
Hellmann’s 30g
Professional Mayonnaise
Maile Dijon mustard 5g
Chopped parsley 3g
Salt and pepper
Steaks 4 x 180g
Salt and pepper to taste
Method
1. Reduce 2/3 of your chicken jus.
2. Add the Hellmann’s Professional Mayonnaise and mustard and blend with hand blender until a smooth texture.
3. Finish with parsley, salt and pepper.
4. Cook your steaks your way and serve with the sauce on the side.
Chef Tip: Also goes very well with chicken breast and pork chops.
Really elevate your Jus to another level with a more richer, deeper flavour with Hellmann’s.
• Swapping out cream with Hellmann’s mayo gives a richer, creamier flavour and better texture to your Jus.
29 MORE THAN MAYO Hacks with Hellmann’s Warm Sauces & Soups
CHOCOLATE BROWNIES
Ingredients
Hellmann’s 250g
Real Mayonnaise
Fine sugar 200g
Vanilla extract 13g
All-purpose flour* 240g
Cocoa powder 32g
Baking soda 10g
Water 240ml
Method
1. Preheat oven to 170˚C. Grease a 23x23 cm baking pan. Set aside.
2. Mix the Hellmann’s Real Mayonnaise, sugar, and vanilla together in a large mixing bowl.
3. In a separate bowl, sift the flour, cocoa and baking soda together.
4. Combine flour mixture, Hellmann’s Real Mayonnaise mixture and cold water together.
5. Bake for 35 to 40 minutes or until a toothpick comes out clean.
6. Serve with your favourite frosting or toppings.
Use Hellmann’s to create indulgent desserts with less eggs and dairy.
• Adding Hellmann’s enhances moisture and enriches taste.
• Cutting back on eggs and butter.
• Saving time! No more creaming the butter with sugar as in a classic application.
EASY SAVOURY BISCUITS
Ingredients
Self-raising flour 240g
Milk 250ml
Sugar 25g
Heaped tablespoon 240g
Hellmann’s Real Mayonnaise
Method
1. Preheat oven to 170˚C.
2. Mix flour and milk – then add sugar and Hellmann’s Real Mayonnaise
3. Bake in slightly greased muffin tins for 12 to 15 minutes or until brown.
Makes about 12 portions.
Excellent as a side for grills and barbecues!
Create rich mouthfeel and retain moisture when baking.
• With Hellmann’s you can achieve buttery biscuits and cut back on eggs and butter
• Save time by not needing to cream the butter and sugar in classic applications
Hacks with Hellmann’s Baking
ZESTY CEVICHE
Ingredients
For the ‘leche de tigre’:
Onion 350g
Celery 180g
Garlic 15g
Coriander 20g
Fish fond Knorr 30g
Lime juice 300g
Ginger 15g
Water 600ml
Lime zest 10g
Hellmann’s 150g
Real Mayonnaise
Original recipe: 182g of fish fillet
For the fish:
Chilli 2
Shallot finally slice 200g
Dorade fish fillet 1.2kg cut in cubes
Chopped coriander 20g
Method
1. Add all the ingredients for the leche de tigre in a blender and pulse for 5 seconds, 4 times. Strain it and save the liquid to marinate the fish.
2. Now mix all the ingredients in the bowl, add the marinated liquid – enough to cover the ingredients – and marinate for 10 minutes or until the fish changes colour.
3. Serve immediately.
Craft a more cost-effective recipe, using Hellmann’s Mayo in the “leche de tigre“ rather than fish - Keeping that wonderful texture from the traditional recipe.
Hacks with Hellmann’s Bonus Recipe: Ceviche
A VERSATILE MAYO RANGE FOR ANY PROFESSIONAL KITCHEN
