How to Use Sabato Mayonnaise & Aioli...
Sabato mayonnaise and aioli are made from the best ingredients available, including olive oil, fresh free-range eggs, champagne vinegar, riesling verjuice and Dijon mustard, with no artificial preservatives.
- Combine Callipo tuna, a few dollops of yuzu mayonnaise and handful of Pons capers in bowl and combine for a gorgeous dip to serve on crostini.
- Soak wooden skewers in water for an hour. Thread fresh prawns onto the skewers and sprinkle with a pinch of Spice Trader crushed chilli or brush with Piment d'Espelette. Barbecue & place in a serving dish alongside a bowl of yuzu mayonnaise.
- Steam green vegetables such as asparagus, bok choi or beans. Season with Pons smoked paprika flakes or Giuliano truffle salt or powder and serve with yuzu mayonnaise.
- Poach boneless Mahy Farms chicken thighs and serve with crisp lettuce leaves or other salad greens. Dress with a generous dollop of yuzu mayonnaise.
- Combine 2 Tbsp cornflour, 2 Tbsp La Grande Ruota polenta and ½ tsp La Chinata smoked paprika on a plate and season. Add white fish and turn to coat in the mixture. In a fry pan heat 2 tbsp of extra virgin olive oil (EVO) and cook for 5-8 mins, turning occasionally. Serve with chunky hand-cut fries and yuzu mayonnaise.
- Steam fresh prawns. Place in a serving dish and drizzle with a little Colonna lemon infused EVO. Blend Sabato egg mayonnaise with Sabato salsa verde. 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.
- Flavour egg mayonnaise as detailed above and serve with our superb Albo sardines.
- Try stirring Julie Le Clerc balsamic honey mustard through the egg mayonnaise and serve alongside ham or beef.
- Mix with any of the Sabato pastes and pestos range to complement vegetable or meat dishes or in a gourmet sandwich.
- Use as a Caesar salad dressing.
- Roast bite-sized potatoes and serve with a generous dollop of Sabato garlic aioli.
- Mix through Callipo or Ortiz tuna and use as a sandwich filling.
- Delicious in potato salad. Boil unpeeled baby red jacket potatoes. Finely dice some Accoceberry cornichons and Pons capers and add to aioli. Stir through the potatoes and serve hot or cold.
- Blend 1 tsp of finely diced Sabato JLC preserved lemons with 2 Tbsp of aioli. Thin it a little with some warm water. Let cool, then mix through Akaroa smoked salmon and microgreens.
- Purée 3 Tbsp El Navarrico piquillo pimientos. Blend through ½ cup aioli. Add some La Chinata smoked paprika if you like.
- Mix with Sabato salsa verde, drizzle with Colonna lemon infused EVO and serve as a dipping sauce with barbecued prawns.
- Add a little La Chinata smoked paprika and serve with some empanadas.
- Serve alongside Albo or Ortiz sardines.
- Serve as a dipping sauce with chunky potato or kumara chips.
- Use as a dressing for potato salad. Cook red baby potatoes in salted water until tender. Drain and toss with Sabato harissa mayonnaise, Salvagno pitted olives in oil, crumbled feta and sliced El Navarrico piquillo pimientos. Serve warm or cold.
- Serve as a condiment with lamb chops. Marinate the lamb chops in a mixture of EVO, crushed garlic and fresh rosemary, then barbeque. Serve harissa mayonnaise alongside.
- Toast fresh slider buns. Spread with harissa mayonnaise, top with a small piece of pan fried fish, baby cos lettuce and a squeeze of lemon. Makes delicious party food.
- Serve as a dipping sauce for calamari. Cut squid into slices and toss in flour. Deep fry until tender (be careful not to overcook) and serve with harissa mayonnaise.
- Use as a dressing for a slaw using shredded green and red cabbage, finely sliced red onion and julienned carrot. Serve as a salad alongside pork ribs glazed with Sabato backyard BBQ sauce.
- Steam or chargrill asparagus or green beans and serve Sabato truffle mayo alongside.
- Try as a condiment with French fries.
- 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 and rare steak for a gourmet steak sandwich.
- Use for a classic egg sandwich.
- Pile some Callipo tuna onto half an avocado and top with Sabato tartare mayonnaise and a sprinkling of Sabato salted capers.
- As a dipping sauce for BBQ king prawns.
- Dollop on pan-fried snapper.
- Combine with drained Callipo tuna and use as a dip or sandwich spread.
- Pasta salad with seafood and tartare mayonnaise dressing.
- 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.
- Fold through flaked or smoked fish and serve with salad greens or use as a sandwich filling.
- Dollop on top of a classic Hawaiian Poke bowl (rice, cubed tuna and vegies).
- Use as a dipping sauce for BBQ king prawns or calamari.
- Make wasabi mash by stirring through creamy mashed potatoes, for a side dish with a flavourful zing.