BF Recipe Book Vol 3

Mayonnaise

The BEST FOODS Guide

Volume 3 CELEBRATE In the Mood for Mayonnaise

Contents Hardly an introduction More ways with mayonnaise Party favours Letting you in on the BEST FOODS story...

A mayonnaise for every occasion Happy-tizers Fun-tastic mains De-ssert-licious Dressings to perk up parties

HARDLY AN introduction No matter which country we hail from or what colour our skin is, food is central to both everyday life and special occasions. We find all kinds of excuses to indulge in some good food and feast.

We meet again. In this final volume to the BEST FOODS MAYONNAISE GUIDE, we don’t just celebrate mayonnaise. We celebrate with mayonnaise.

As you will see for yourself, mayonnaise is a versatile condiment that can be worked into recipes for finger food, buffet spreads or sitdown meals. If you’re treating your guests to more traditional fare, use BEST FOODS Real Mayonnaise to add punch to your salads and sandwiches. Take the chance to explore the endless possibilities made available by the BEST FOODS Cooking Mayonnaise.

Give them a surprise that mayonnaise was actually one of the ingredients!

What are you waiting for? Dress up your festive feasting and party platters with the BEST FOODS range of mayonnaise.

The occasion certainly calls for it.

MORE WAYS WITH MAYONNAISE We just can’t get enough of mayonnaise, and neither can chefs all over the world. Here is the latest scoop gathered on some of the more innovative applications of mayonnaise.

Be prepared for some surprises!

Slurp it up!

Ran out of whipped cream or sour cream? Mayonnaise comes to the rescue! A nifty replacement as a thickener for your creamy soup recipes, it has a tinge of vinegar which gives your soups a slight twist and extra kick. Best of all, it retains its flavour even as you work it into the hot soup.

Interesting Infusion

Few are aware, but mayonnaise doubles up as a great marinade.

Besides moisturising and prevent the meats from drying up, the slight acidity of the mayonnaise will help to break down the proteins in the meat and tenderising it. Tastier and juicier meats, here we come!

Sweet Tooth

Create irresistible desserts with mayonnaise. Because of its natural composite, it serves well as a substitute for fats, salt and egg. By replacing butter with mayonnaise, you can get super moist cakes and muffins without worrying about sky-high cholesterol levels. For certain cakes featuring savoury ingredients such as carrot, the mild sweetness of the mayonnaise helps to neutralise the dessert’s taste.

Cheers!

New drinks on the block for the more adventurous. A Tokyo restaurant, Mayonnaise Kitchen, is serving up several mayonnaise-based concoctions. Try Mayogarita, a white drink with a hint of the creamy dressing. Too much to take? How about the Mayoty Dog, a vodkabased cocktail served with mayonnaise on the rim instead of salt. Get creative and come up with your own list of mayonnaise cocktails!

PARTY FAVOURS “Can something really taste good and be good for you?”

On the whole, consumers are growing more health conscious and cautious about the foods they consume. Parties and festive celebrations are notorious for their abundance of rich food and alcohol. Although people are exposed to more knowledge about food nutrition, there are still plenty of food myths around.

Mayonnaise is often wrongly perceived as “fattening” and “unhealthy”. It’s time to dispel that misconception.

Fats are essential to a balanced diet.

More of the good stuff, less of the bad.

Safe and good to eat.

It is true that mayonnaise is a high-fat food. However, your body cannot manufacture fats and they are essential to any balanced diet. Just to name a few functions - fats are a good source of energy; essential for the absorption of fat-soluble vitamins A, S, E, K; provide insulation from heat and cold; support and protect organs; and mandatory for normal cell function.

BEST FOODS Mayonnaises are made from natural ingredients including vegetable oil which is an excellent source of unsaturated fatty acids.

Omega-6 and -3 fatty acids are good fats and absolutely essential for growth and general well-being. It is also rich in vitamin E. Best of all, mayonnaise is low in saturated fatty acids and trans fatty acids which increase the risk of heart disease.

Processed foods are often dismissed as bad for you, but in actual fact, processing preserves the quality of food. Mayonnaise contains raw egg yolks, hence it runs a high risk of salmonella contamination. At BEST FOODS, we use only quality ingredients to ensure that our final product is tasty and of uncompromising standards.

Letting you in on the

BEST FOODS story...

“… A jar of Blue Ribbon Mayonnaise, please.”

Your favourite mayonnaise traces its roots back to 1905 when a German immigrant Richard Hellmann opened a delicatessen in New York City. To boost his small business, he sold his wife’s special recipe mayonnaise in small wooden boats, marked with a blue ribbon.

The mayonnaise grew so popular that Mr Hellmann could no longer make it at the back of his shop. To meet the demand, he acquired a factory to produce the mayonnaise boasting the “Blue Ribbon Mayonnaise” label. The business grew rapidly and expanded across the country, establishing BEST FOODS “Blue Ribbon” as the hallmark of great mayonnaise.

Today, BEST FOODS mayonnaise can be enjoyed around the world. With more than a hundred years of mayonnaise-making under our belt, we know mayonnaise best.

A mayonnaise for every occasion BEST FOODS offers a range of mayonnaise to suit your individual needs. Here’s a quick comparison of our range …

BEST FOODS Real Mayonnaise

BEST FOODS Cooking Mayonnaise

Tradition wears a new look

Expand your culinary possibilities

Take a look! Singapore’s favourite mayonnaise has a brand new label and name. We are now called BEST FOODS Real Mayonnaise. Still made with the same great recipe you have loved from day one!

Mayonnaise is so much more than just mayonnaise with chefs growing more adventurous in their use of mayonnaise.

Made from the freshest eggs, oil and vinegar, BEST FOODS Real Mayonnaise follows a traditional recipe to deliver a premium classic mayonnaise.

BEST FOODS Real Mayonnaise is your best choice for all traditional mayonnaise applications.

Recommended applications: • • • •

Base for elaborated cold sauces Salad dressings Sandwich spreads and fillings And all other traditional applications

Check out BEST FOODS Cooking Mayonnaise, our latest innovation.

Designed for the creative chef exploring less traditional applications of dressings, it is an excellent performer in hot applications.

BEST FOODS Cooking Mayonnaise is your key to a whole new world of flavours and dishes!

Recommended applications: • • • •

Baking Gratins Stir-frying Savoury pastry fillings

Happy-tizers Cheery starts to a raving good time Delve into some of these finger foods in between sips of bubbly champagne. Be it worked into the actual dish or left on the side, the addition of mayonnaise in these entrĂŠes certainly whets appetites and leaves your guests craving for more.

GARLIC MAYONNAISE SOUP INGREDIENTS ½-1kg water 500gm garlic, deep-fried 130gm BEST FOODS Real Mayonnaise 5gm Knorr Concentrated Chicken Bouillon 15gm salt 15gm sugar 10gm cornflour

DIRECTIONS 1. In a large pot, bring water to boil. Add in Concentrated Chicken Bouillon.

2. Deep-fry garlic in a separate saucepan until golden-brown.

3. Drain garlic and add to simmering stock. Boil garlic until soft.

4. Cool garlic-infused stock.

Blend in mayonnaise and stir well.

5. Return mixture to pot and reboil. Add in cornflour mixture and stir well.

Serve.

Miso Mayonnaise Chicken Cubes INGREDIENTS Marinade 110gm BEST FOODS Real Mayonnaise 110gm Mirin 110gm Sake 110gm Miso paste 4 whole chickens, deboned Japanese cucumber for garnish Small chilli for garnish

Directions 1. To make up marinade, blend mayonnaise, Mirin, Sake and Miso paste.

2. Marinade chicken for one day in 200gm blended paste.

3. Brown chicken in the oven at 180째C for 10 minutes.

4. Dice chicken and place over a bed of thinly sliced Japanese cucumber. Heat remaining Miso sauce and drizzle over chicken. Sprinkle with sliced small chilli and serve.

Seafood CRAB Cake INGREDIENTS 150gm crab stick, shredded 50gm prawn meat, finely diced 50gm codfish fillet, finely diced 50gm onion, chopped 30gm celery, chopped 15gm garlic, chopped 20gm ginger, chopped 10gm red chilli, finely diced 1 tbsp chilli oil 1 tsp turmeric powder 125gm BEST FOODS Cooking Mayonnaise 30gm breadcrumbs 1 tsp Knorr Aromat Seasoning Powder 20gm tomato ketchup Ground black pepper, to taste Cooking oil, as needed

Plain flour, for coating Beaten egg, for coating Breadcrumbs, for coating DIRECTIONS 1. In a saucepan, heat some cooking oil. Fry garlic, onion, celery, ginger, red chilli until fragrant.

2. Add prawn and fish meat, followed by crabsticks.

Add chilli oil, turmeric powder and season with Aromat Seasoning Powder and black pepper to taste. Mix well.

3. Put mixture into a bowl.

Leave to cool.

4. Stir in mayonnaise, tomato ketchup, breadcrumbs and mix together.

5. Roll mixture into 40gm balls (about 15) and shape to form cakes.

6. Dip seafood cakes in flour and beaten egg, then coat with breadcrumbs.

7. Deep fry until golden brown. Drain on paper towels and serve.

Mixed Salad with Spicy Mayonnaise Sauce INGREDIENTS Base sauce 50gm small chilli 40gm garlic 10gm coriander root 1 tbsp plum sugar 5 tbsp syrup (white sugar 1: water 1) 2 tbsp Knorr Lime Powder 7 tbsp fish sauce Spicy Mayonnaise 100gm BEST FOODS Real Mayonnaise 3 tbsp base sauce 1 tbsp chicken dipping sauce

DIRECTIONS 1. Add all base sauce ingredients together and blend thoroughly.

2. Mix together all ingredients of spicy mayonnaise.

3. Serve spicy mayonnaise over mixed vegetables, shrimp and dried apricots.

Chilled Fresh Crabmeat with Wild Fungus and Sake Mayonnaise Dressing Ingredients Sauce 20gm sake 6gm Kikoman soy sauce 80gm BEST FOODS Cooking Mayonnaise 20gm shredded black fungus 5gm shredded carrot 8gm shredded celery 100gm freshly peeled crabmeat 10gm flying fish caviar

Directions 1. Mix all sauce ingredients in a pot, bring to boil and remove from heat after mayonnaise has melted. Cool, before chilling.

2. Lightly blanch black fungus, carrot and celery.

3. Mix blanched vegetables and other ingredients.

Spoon into serving glasses or plates.

4. Top with chilled sauce and serve.

Baked Portobellos with Japanese Mushroom Ragout Gratin Ingredients 8 portobello mushrooms, peeled and cleaned Salt, to taste Pepper, to taste Olive oil 1 sprig thyme 3 punnets white shimeiji mushrooms 3 punnets brown shimeiji mushrooms 2 punnets golden enoki mushrooms 1 red onion, chopped 1 bunch chives, chopped 2 tbsp BEST FOODS Cooking Mayonnaise 1 tbsp grated Gruyere cheese Rocket salad

Directions 1. Season portobellos with salt, pepper and thyme.

Grill over medium heat.

Turn portobellos over to be used as bases and set aside.

2. SautĂŠ all other mushrooms with onion and chives.

3. Remove from heat. Mix cooked mushrooms with mayonnaise and cheese.

4. Spoon mushroom mixture on portobellos and bake at 180°C for 10 minutes.

6. Sprinkle more chives before serving with rocket salad on side.

Fun-tastic mains Scrumptious courses to colourful menus See how mayonnaise can extend across cuisines from classic European recipes to oriental delights. These creations are perfect inclusions to dinner party menus and easily jazz up a hearty family feast.

Braised Lamb Shank with Warm Crispy Garlic Aioli Ingredients 1 braised lamb shank, 200gm 10gm garlic 100gm BEST FOODS Cooking Mayonnaise

Directions 1. Debone the lamb shank and cut into bite-size pieces.

2. For the aioli, heat a skillet, add corn oil and stir-fry garlic until crispy and golden brown. Add mayonnaise and stir well.

3. Heat the lamb shank pieces in a separate skillet. To serve, place individual pieces in a Chinese soup spoon.

4. Top with aioli and warm under a salamander. Serve immediately.

Lobster Cheese Gratin Ingredients Cheese Gratin Mix 50gm grated Parmesan cheese 60gm unsalted butter, softened 120gm BEST FOODS Cooking Mayonnaise 10gm chopped mixed herbs, such as chives, parsley, tarragon and chervil 50gm whipped cream 1 Maine lobster Salt, to taste Pepper, to taste

Directions 1. Combine ingredients for cheese mix well and set aside.

2. Cook lobster in boiling water for 4 minutes and cool in iced water.

3. Halve lobster and shell claws. Place claws in crevice of lobster head.

4. Season lobster with salt and pepper, and spread cheese mix on top.

5. Glaze under a salamander or bake in hot oven at 250째C for 5 minutes or until golden brown.

Saffron Chicken Rolls with Asian Spicy Sauce Ingredients Spicy Asian Mayonnaise 8gm balsamic vinegar 80gm ketchup 80gm Thai chilli sauce 1gm paprika 120gm BEST FOODS Cooking Mayonnaise 15gm carrots 15gm cucumber 15gm red capsicum 3 chicken thighs, deboned Salt, to taste Pepper, to taste

Directions 1. Combine ingredients for spicy asian mayonnaise and set aside.

2. Julienne carrots, cucumber and red capsicum.

3. Slice each chicken thigh thinly and season lightly. Spread a layer of spicy asian mayonnaise over chicken slices. Top with vegetable mix.

4. Roll each chicken slice into an even sausage and secure by twisting the ends.

5. Cook chicken rolls in boiling water for 20 minutes, then cool in ice water.

6. Slice chicken rolls and lay out pieces on a baking tray. Top with a generous layer of spicy asian mayonnaise. Glaze under a salamander or bake in oven at 190째C for 6 minutes or until golden brown. Garnish and serve.

Warm Parma Ham Tomato Toast Ingredients 2 baguettes (6 inch), halved lengthwise Olive oil 1 clove garlic, crushed 4 ripe roma tomatoes, sliced Salt, to taste Pepper, to taste 3 tbsp BEST FOODS Cooking Mayonnaise 3 tbsp grated mozzarella cheese 8 pieces Parma ham Dash of white truffle oil

Directions 1. Preheat oven to 180ยบC. 2. Drizzle olive oil and rub crushed garlic on baguette pieces. Toast baguette lightly.

3. Layer tomato slices on baguette and season with salt and pepper. Mix mayonnaise and mozzarella, and spread mixture on tomato slices.

4. Bake 5 minutes.

5. Top with Parma ham and serve drizzled with white truffle oil.

Crispy Scallops with Honey Mustard Ingredients 20 medium-sized scallops ½ tsp salt ½ tsp pepper 2 eggs, beaten 125gm plain flour 125gm breadcrumbs Honey Mustard Dip 300gm BEST FOODS Cooking Mayonnaise 100gm olive oil 25gm whole grain mustard 60gm honey 5gm curry powder Black pepper powder, to taste 70gm lemon juice 5gm Tabasco sauce 40gm chilli sauce 60gm sesame seeds

Directions 1. Season scallops with salt and pepper.

2. Place beaten eggs, flour and breadcrumbs separately. Coat scallops with flour, then egg and dredge in breadcrumbs.

Keep refrigerated until ready to fry.

3. Deep-fry for about 2 minutes or until golden brown.

4. For honey mustard dip, combine all ingredients in bowl and whisk well.

Serve with crispy scallops.

Oven-Baked Lobster with Creamy Spicy Miso Mayonnaise Ingredients 1 slipper lobster 5gm olive oil 2gm Szechuan peppercorns, mashed 2gm chilli powder 5gm chopped garlic 10gm chicken stock 8gm sugar 15gm miso 1 egg yolk 30gm BEST FOODS Cooking Mayonnaise 3gm Knorr Chicken Seasoning Powder 1 slice cheese

Directions 1. Preheat oven to 250째C. 2. Halve lobster along its length.

3. To prepare paste, stir-fry peppercorns, chilli powder and garlic in olive oil, then add stock, sugar and miso. Stir to combine well, bring to boil and remove from heat.

4. Add in egg yolk and mayonnaise. Let paste stand, about 10 minutes, to cool.

5. Cover lobster meat with paste and bake for 8 minutes. Remove from oven and top with cheese.

Bake for another minute.

Serve.

De-ssert-licious Bakes for any great bash Never thought mayonnaise can be a starring ingredient in your dessert recipes?

Sweeten the palates of your guests with these delightful desserts.

Pumpkin Muffins with Chocolate Chips Ingredients 1½ cups plain flour 1 cup castor sugar 1 tsp baking soda 1 tsp salt 1 egg 1 cup butternut pumpkin ½ cup BEST FOODS Cooking Mayonnaise 1 cup chocolate chips

Directions 1. Preheat oven to 180°C. 2. In large bowl, combine flour, sugar, baking soda and salt.

3. Boil pumpkin and mash thoroughly, using a potato masher.

4. In medium bowl, beat egg. Add mashed pumpkin and stir in mayonnaise.

5. Add wet ingredients to dry ingredients. Stir until just moistened.

6. Line a 12-muffin pan with muffin cups. Fill cups to ¾ full. Sprinkle with chocolate chips. Bake 20–25 minutes or until toothpick inserted comes out clean. Allow muffins to cool 5 minutes in the pan, and then transfer to wire rack to cool completely.

Carrot Cake with Cream Cheese Frosting INGREDIENTS Cake 1½ cups all purpose flour 1½ tsp cinnamon powder 1¼ tsp baking powder 1 tsp baking soda 1 egg 1½ cups BEST FOODS Real Mayonnaise* 1½ cups sugar 275gm carrots, coarsely grated 190gm pineapple in syrup, undrained and crushed 1 /3 cup walnuts, chopped Frosting ¼ cup butter 225gm cream cheese 2 cups powdered sugar 1 tsp vanilla

DIRECTIONS 1. For the cake, combine flour, cinnamon, baking powder and baking soda in a mixing bowl.

2. Blend in egg, mayonnaise and sugar, mixing well.

3. Stir in carrots, pineapple and walnuts.

4. Pour batter in a greased and lined 9” springform pan or muffin cups, filled 2/3 full.

5. Bake at 180°C - 200°C till toothpick test comes out clean.

6. Cool before unmolding.

7. To make the frosting, combine ingredients in a food processor.

* Equally delicious with BEST FOODS Cooking Mayonnaise

8. Pulse till smooth. Spread over cake.

Chocolate Cake with Fudge Frosting INGREDIENTS Cake 2 cups flour 1½ tsp baking powder 1½ tsp baking soda ½ cup cocoa powder 1½ cups sugar 1½ cups milk 1 cup BEST FOODS Real Mayonnaise* 1 tsp vanilla Frosting 1 cup sugar 3 tbsp flour ½ cup cocoa powder 1 can evaporated milk 1 can condensed milk 1 tsp vanilla ¼ cup butter

DIRECTIONS 1. For the cake, combine dry ingredients in a mixing bowl.

2. Combine the cake’s wet ingredients separately.

3. Blend dry and wet ingredients together, whisking until well combined.

4. Pour into greased and lined 8” round pans.

5. Bake at 180°C - 200°C till toothpick test comes out clean.

6. Cool before unmolding.

7. For the frosting, whisk together dry ingredients in a thick-based saucepan.

8. Slowly blend in milk, whisking well.

* Equally delicious with BEST FOODS Cooking Mayonnaise

9. Cook over low heat for about 15 minutes or until thickened.

10. Let it cool before frosting the cake.

DRESSINGS TO PERK UP PARTIES Whet appetites and creating stunning salads with the BEST FOODS Dressings range. We present to you a host of well-loved flavours, made even more irresistible by the BEST FOODS stamp of impeccable quality and supreme taste. Perk up your celebrations with the BEST FOODS Dressings range today!

BEST FOODS Tartar Sauce

BEST FOODS Coleslaw Dressing

TANGY TREAT – A dash of this tangy mayonnaise and relish blend and golden fried seafood will never taste the same again.

CREAMY CHOICE – Specially formulated for consistency in binding, your coleslaw dishes are a sure winner with this sweet and smooth condiment.

BEST FOODS Caesar Dressing

BEST FOODS Creamy French Dressing

BEST FOODS Creamy Italian Dressing

FLAVOUR FEAST – Try this versatile dressing paired with greens of your choice and voila!

Sensational salads in seconds!

DAZZLING DRIZZLE – A drizzle of this herbinfused dressing immediately transforms the dish into a guaranteed tastebud tantaliser!

FINE FINISHING – Hints of traditional herb and spice mix worked into our Caesar Dressing makes it the perfect finish for salads, wraps and burgers.

BEST FOODS Thousand Island Dressing DRESSING DELIGHT – With real tomato bits and chopped relish, this serves as a fine accompaniment to an assortment of sandwiches and salads.

Unilever Singapore Pte Ltd 111 Somerset Road #16-05, Singapore 238164 Customer Service Centre: 1800 268 0067 Fax: 6735 7868 www.unileverfoodsolutionsasia.com