How to Use Sabato Mayonnaise & Aioli...
Sabato mayonnaise and aioli are made in small batches using our own artisan ingredients, including Spanish Pons olive oil, fresh free-range eggs, champagne vinegar, riesling verjuice and Dijon mustard, with no artificial preservatives.
- Steam fresh prawns. Place in a serving dish and drizzle with a little Colonna lemon infused EVO. Blend Sabato egg mayonnaise with Sabato caper & almond pesto. Place a bowlful in the middle of the serving dish and tuck in.
- Gently cook your favourite shellfish in a little fish stock and a splash of or white wine. Blend La Chinata smoked paprika (sweet, bittersweet or hot) with egg mayonnaise to taste. Dollop a little onto each shellfish and serve.
- Mix with any of the Sabato pastes and pestos range to complement vegetable or meat dishes or in a gourmet sandwich.
- Purée 3 Tbsp El Navarrico pimientos. Blend through ½ cup aioli with 1 tsp of La Chinata smoked paprika, for a mouth-watering, smoky sauce.
- Mix through Callipo or Ortiz tuna and use as a filling for sandwiches, bagels or fresh bread rolls.
- Mix with Sabato caper & almond pesto or Nortindal Squid Ink and serve as a dipping sauce with barbecued prawns or dolloped over paella.
- Serve alongside Albo or Ortiz sardines on crusty bread with a drizzle of Colonna lemon-infused EVO.
- Serve alongside steamed or chargrilled green beans, zucchini or broccolini.
- Serve as a condiment with French fries or crispy, roasted bite-sized potatoes.
- Use as a dressing for a potato salad - with a twist!
- Serve on a platter with vegetable crudites or as a dip.
- Try smothered between toasted ciabatta with fresh rocket, tomatoes, Sabato backyard BBQ sauce and rare steak for a gourmet steak sandwich.
- Use as a dipping sauce for shellfish.
- Smear on the inside of a fish burger or fish taco.
- Dollop on your favourite pan-fried white fish, with a drizzle of Colonna lemon-infused EVO.
- Use as a dressing for a seafood pasta salad.
- Arrange smoked salmon on and dollop with Sabato wasabi mayonnaise.
- Serve alongside sashimi of fresh snapper, or salmon.
- Use to dress an Asian-inspired slaw of shredded cabbage, spring onion, julienne carrot and capsicum.
- Use as a dipping sauce for BBQ king prawns or calamari.