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Recipes with Mayonnaise Collection

Grilled Salmon with Fine Herb Mayonnaise

Easy, delicious and so dressy for when friends come over. It is also easy to accompany with roasted potatoes, salad, rice or just sliced tomatoes. Season the salmon with salt and pepper and place in the broiler until done to your liking. Serve with a dollop of Fine Herb Mayonnaise.-

 

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Paella Salad with Roasted Garlic Mayonnaise

Of course, any rice pilaf or leftover paella can be turned into a feast the next day. I spread the paella on a shallow plate, garnish with lemon, roasted red peppers and a dollop of Roasted Garlic Mayonnaise. Yum!

 

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From Hamptons Cottages & Gardens

Roasted Garlic Seafood Salad

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Mix together store bought shrimp and lobster salad, add a big dollop of Roasted Garlic Mayonnaise and form into rounds. Serve with sliced avocados and 4 minute eggs.

 

 

 Smashed Potatoes with Fine Herb Mayonnaise

 

This is an ideal dish in which to include children, as it is a bit like making mud pies! Little ones love to do the smashing part of the job, which is essential for exposing as much potato as possible to the high heat, resulting in a super crisp shell encasing creamy potatoes. When the potatoes are soft, I use a meat mallet, the back of a spoon and even my fist to “smash” or press the potatoes into patties. A drizzle of olive oil, a sprinkle of sea salt and a pinch of rosemary is all it takes to elevate them to dinner party status. I love serving them with a bowl of Fine Herb Mayonnaise for dipping. Your friends will faint.
 
  • 2 pounds baby potatoes, red, white and blue
  • 2 sprigs rosemary
  • 2 cloves garlic, peeled and chopped
  • 6 tablespoons olive oil
  • 1 pinch sea salt & ground pepper
  • 1/2 cup Fine Herb Mayonnaise

Heat the oven to 350°F. In a stock pot filled with salted water, boil the potatoes for about 15 minutes until a fork can be inserted into one with slight resistance. In a bowl, combine the rosemary, garlic, olive oil, salt and pepper. Using a slotted spoon, transfer the potatoes to a cutting board and smash with the back of a large spoon, forming a disk. Place the disks on a cookie sheet lined with parchment paper and brush the flavored olive oil on top. Roast in the oven until golden and crispy, 15 to 20 minutes. Serve with Fine Herb Mayonnaise. 

 

Ana Arias'  Little Bits  Salad

My friend Ana Arias, who grew up in Bilbao, Spain gave me the recipe for this eclectic salad.  We met while we were both working at Banco Bilbao Vizcaya in New York City. Ana was the brains behind the I.T. department and I was working on public relations projects. We have kept in touch throughout the years after discovering we have many friends—and a love of cooking—in common. At first, I was skeptical about the unusual combination of ingredients but I must admit to a change of heart the second I made it, which happened to be for a television appearance, for which  I wanted prepare something unexpected and colorful. Not only is it that, but it is delicious, as was made clear when the TV crew devoured every bit of it after taping was finished. For casual gatherings, I serve it in a ceramic majolica bowl.  But when I want to make more of the presentation, I hollow out watermelons—the tiny ones for sit-down meals and a nice, large single fruit for a buffet. 

 

Serves 6

 

1 pound cherry tomatoes, washed, stemmed, and halved

1 pound white seedless grapes, washed and halved

1 6-ounce jar pitted black Kalamata olives, halved 

1/2 pound feta cheese, crumbled

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon Classic Lemon Mayonnaise 

Pinch sea salt

Fresh ground black pepper

 

In a large salad bowl, combine the tomatoes, grapes, olives and feta cheese. In a small bowl, whisk together the olive oil, vinegar, mayonnaise, salt and pepper. Pour over the salad and toss to coat well. Cover and refrigerate until chilled. Serve cold.  

 

 

 

Classic Lemon Mayonnaise

 

Instruction on how to make a sandwich? Not really, just a suggestion on ingredients and combinations.... 

Toasted Brioche Bread

Arugula

Breaded Chicken Cutlets

Classic Lemon Mayonnaise

 

 

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Fine Herb Mayonnaise

 

Garnish mini-crabcakes with Fine Herb Mayonnaise for instant effortless enatertaining. Just a bit will do! 

 

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Roasted Garlic Mayonnaise

 

A sensational seafood salad that will have your guests with palpitations of excitement! Toss together cooked shrimp, lobster, scallions, celery, corn and capers. Mix in a cup full of Roasted Garlic Mayonnaise until all the ingredients are nicely coated. Transfer to a decorative dish and garnish with hard-boiled eggs and avocado slices. 

 

 

 

 

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Layered ColeSlaw Salad

  • ½ large white cabbage, finely sliced with a mandolin
  • ½ large red cabbage, finely sliced with a mandolin
  • 4 large carrots, peeled and sliced with a mandolin
  • 1 large red onion, thinly sliced with a mandolin
  • 12-12 large scallions, thinly sliced, white and pale green parts only

 

  • Dressing
  • ½ cup VA Classic Lemon mayonnaise
  • ½ cup sour cream
  • 1 small container whole milk yogurt
  • 3 tablespoons dijon mustard
  • 1 tablespoon celery seeds
  • salt and fresh ground pepper, to taste

 

  • In a bowl, whisk together the mayonnaise, sour cream and yogurt with the mustard, celery seeds and season with salt and pepper.
  • In a glass bowls so you can see the layers, and starting with the red cabbage so it doesn't discolor the other vegetables, layer each vegetable and spread a few tablespoons of summer dressing in between each layer. End with the white cabbage and the last bit of dressing, patting it down with the back of the spoon to create and even layer. Chill until ready to serve. 

 

 

 

 

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Palm Beach Cheese Puffs

 

When we first moved to Palm Beach, this cheese puffs where de rigueur at every cocktail party. I love them and have since then made thousands of them in all sorts of different flavors like blue cheese, spicy and even an herbed version with my Fine Herb Mayonnaise. But the favorite ones are always the classic ones. In this version, I use my Roasted Garlic Mayonnaise, spanish onions and just grated Parmesan cheese. Yup. Delish! 

 

10 slices thin bread, cut into 3 rounds

3 tablespoons Roasted Garlic Mayonnaise

4 tablespoons Spanish onions diced finely

4 tablespoons grated parmesan cheese

 

Turn the oven to 350 degrees and toas the bread on one side. In a bowl, mix together the Roasted Garlic Mayonnaise with the onions and the cheese. Using a teaspoon, mound the cheese mixture on top of the un-toasted bread and return to the oven until the tops are slightly golden. Serve warm. 

 

 

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Spanish Fish Cakes

These delicious fish cakes are made with cod, (bacalao) and are so easy to make that they are now part of my weekend entertertaining repertoire. I love them made in thimbal size for hors d'oeuvres and shaped as cakes for an elegant first course. I make them with my Classic Lemon Mayonnaise to add extra lemon flavor.- 

 

1/2 lb cod, de boned

1 large idaho potato

1 tablespoon Classic Lemon Mayonnaise, more for serving 

3 tablespoons (about 1/2) spanish onion, diced 

2 tablespoons parsley, chopped

1 egg

1 cup breadcrumbs

Olive oil for frying

 

Cook the cod in the microwave for 3 minutes until opaque. In a pot, boil the potatoes until soft. Mash with the egg until smooth and add the diced onions, parsley, mayonnaise and cod. Let cool.

Using two spoons or your clean hands, make patties and dredge with the breadcrums. Saute the cakes in hot olive oil and serve hot with extra mayonnaise on the side. 

Makes 6 cakes. 

 

Patatas Bravas

Every tapas bar serves a version of this dish. This one is my favorite. Roughly cut into rounds and roasted, the potatoes are the perfect vehicle for the two spicy sauces. Sometimes the potatoes are cubed and eaten with a toothpick, other times they are cut in wedges. These potatoes must be made just before serving —plan a cold menu of dishes that can be made ahead and add just this one for a hot tapa. Use any kind of potato that you like, and think of using fingerling... as they are the perfect shape & size. Dip the potato in the Red Chili Piri Piri and then in the Classic Lemon Mayonnaise for the two sauces to mix in one bite. 

  • 4 large potatoes, peeled and sliced into 1/4- inch rounds
  • 1 bay leaf
  • Salt and fresh ground black pepper
  • 4 tablespoons olive oil
  • 1 cup Victoria Amory Red Chili Piri Piri
  • 1 cup Victoria Amory Classic Lemon Mayonnaise
  • 1 teaspoon Tabasco sauce or more to taste
Heat the oven to 400 °F. Bring a large pot of salted water to a boil. Add the potato rounds and the bay leaf, and cook until just soft, about 10 minutes. Using a slotted spoon, remove the potatoes from the water and place them in one layer on a cookie sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake until golden, 15 to 20 minutes. 

To serve, arrange the potatoes in the center of a shallow platter. Place the piri piri in a small bowl and the mayonnaise in another to dip and bite! 

 

 

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Fine Herb Deviled Eggs 

A classic hors' doeuvre that will have your guests fainting with pleasure. A huge fan of deviled eggs in any form, these are creamy and delicious. I bet you can't just have one! 

8 large eggs

1/2 cup tuna fish

1/3 cup Fine Herb Mayonnaise

Salt & Pepper to taste

Parsley for decorating

 

In a large saucepan add the eggs, bring water to boil, cover and let stand for about 10 minutes. Drain and run the eggs under cold water. Peel and cut in half. Remove the yolks and transfer to a bowl. Mash the yolks with the tuna fish and the Fine Herb Mayonnaise. Spoon the filling in the egg white shell and decorate with a parsley leaf. 

 

Green Goddess Dressing

I cant resist the name of this amazing dressing and dip. Use it to serve with crudites, toasts and even as a sandwich spread.- I love it on warm poatoes and grilled vegetables.- Yum

 

1 cup sour cream

1 cup Fine Herb Mayonnaise

Salt & pepper to taste

 

In a bowl, wisk together the sour cream with Fine herb Mayonnaise until well combined. Cover and chill until ready to use. 

 

BLT Sandwich

Not much explanation need here, just great ingredients.... skillet cooked bacon, romaine lettuce, ripe tomatoes and a a tablespoon of Roasted Garlic Mayonnaise on toasted country bread. Yum. 

 

 

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Ensaladilla Rusa

This fantastic salad is made even better using the Roasted Garlic Mayonnaise which combines beautifully with all the ingredients. 

 

  • 2 medium potatoes
  • 2 carrots, peeled and cut into 1/4-inch dice
  • 1 cup fresh or frozen peas, steamed (may be frozen)
  • 1 cup fresh or frozen haricots verts, steamed and cut into 1-inch pieces
  • ½ cup pitted green olives, chopped
  • 2 jarred roasted red peppers, drained and cut into 1/4-inch dice
  • 2 6-ounce cans albacore tuna, packed in oil
  • 2 cups Roasted Garlic mayonnaise
  • 3 medium hard-boiled eggs, sliced in half for decoration

Bring a large pot of salted water to a boil.  Peel and cut the potatoes into 1/4-inch dice placing the potatoes in an iced water bath while you are working to prevent discoloration.

Boil the potatoes until fork tender. Drain in a colander and set aside. Fill the same pot with salted water and bring to a boil; add the carrots and boil until tender. Drain and set aside. 


In a large salad bowl, combine the potatoes, carrots, peas, beans, olives, pepper and tuna. Gently fold in the Roasted Garlic mayonnaise and mix until all of the ingredients are well coated. Smooth the top with a spatula (you may need more mayonnaise). Arrange the slices of hard-boiled eggs on top. Cover and refrigerate until thoroughly chilled, about two hours. Serve cold. 

 

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