Stokes Sauces: Make it with mayonnaise - unusual and oh so tasty

What, with mayonnaise? Really?

Sometimes you hear or read a recipe and shudder at the thought of this or that ingredient - surely that won't work.

Like Letitia Cropley from the Vicar of Dibley who Geraldine Grainger dubbed the 'Queen of Cordon Bleugh'.

Letitia gave the village such delights as Marmite cakes, lemon curd with ham and cheese, and a bewildering concoction of chocolate with cod's roe - shocking !

The big difference with the following recipes is that they don't just work, they're amazing. And they all use Stokes Real Mayonnaise or Stokes Garlic Mayonnaise.

http://www.stokessauces.co.uk/category/mayonnaise

Scrambled eggs & smoked salmon

There are plenty of tips for making great scrambled eggs: Melted butter; fresh and free-range eggs; a drop of milk per egg and one for luck; reduced heat; constant movement and no doubt many more.

Try this - for amazingly creamy scrambled eggs, beat 2 teaspoons (for a 4 x egg scramble) of Stokes Real Mayonnaise into the eggs before pouring them into the pan to cook.

You won't actually taste the mayonnaise, but benefit from the velvety finish that our adding extra virgin olive oil gives to Stokes mayonnaise.

Homemade chicken nuggets

It's frustrating when the breadcrumbs don't stick to the chicken or the whole thing goes soggy, but, thanks again to mayonnaise, this is a thing of the past. Use mayonnaise as the 'glue' to attach the breadcrumbs and they'll stick and taste great too.

You'll need:

3 large chicken breasts
1 tbsp of Stokes Dijon Mustard
2 tbsp of Stokes Garlic Mayonnaise
200 g of panko breadcrumbs

Here's how:

In a large bowl, mix the mustard and the mayonnaise. Place the breadcrumbs in a second bowl. Cut the chicken into 2cm thick strips and coat them all well in the mustard mayo mixture with a pinch of salt and twist of pepper.

In small batches, roll the strips in the breadcrumbs until they are all well coated. Place the strips on a greased baking sheet - avoid them touching each other - and bake at a medium high heat for 15 to 20 minutes.

For a scrummy sauce mix equal amounts of Stokes Dijon Mustard, Stokes Real Mayonnaise and runny honey - it's amazing !

They are naturally delicious dipped in any of Stokes Ketchups, Dips, Sauces and Mayonnaise.

Mayonnaise glazed chicken

It was Louise (one of our Facebook followers, left) who first raised my eyebrows to this. Since then I've seen more references and tried it - wow ... thank you Louise.

By massaging Stokes Real Mayonnaise over a whole chicken before roasting it, it comes out with a beautiful, glistening, crisp skin. We're pretty sure it's the mayonnaise rather than the massage that helps.

Variations on the theme add tasty highlights which work wonderfully - to the mayonnaise add spices or herbs, lime zest, cheese etc before massaging the bird.

Or switch our Real Mayonnaise for Stokes Garlic Mayonnaise. It works for weekday suppers of chicken breast or leg joints too.

Try this version yourself...

You'll need:

4 chicken breasts, supreme
4 sticks of celery
6 lemons, quartered
A generous grating of Parmesan cheese
2 good tbsp of Stokes Garlic Mayonnaise

Here's how:

Mix the mayonnaise with the cheese and spread (or massage) it over the skin of the chicken joints. In a roasting tray, make a trivet with the celery sticks with the lemon on top of the celery and the chicken (skin up) on the lemon.

Add about 1 cm of water to the tray, sitting just below the top of the celery trivet and roast on a medium high heat for 40 minutes until the skin is wow and the chicken juice runs clear.

Set the chicken to one side and remove the lemons and celery. Add a good knob of butter to the pan on a hot hob and reduce the juices to a delicious pouring sauce.