How to Make Dishes with Mayonnaise

Summer is salad time, and for most people, mayonnaise is an essential salad ingredient. But there are many other delightful dishes in which mayonnaise can be used for extra flavor.

In this feature is a selection of tempting recipes that are examples of the use of mayonnaise, showing how it can be an important all-the-year round ingredient in party savories, luncheon dishes, family casseroles, and even savory biscuits.

Level spoon measurements and the eight-liquid-ounce cup measure are used in the recipes.



  • 1 cup chicken stock
  • 3 oz butter or substitute
  • 1 cup plain flour
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • 3 egg


  • 1 cup diced cooked chicken
  • 1 cup mayonnaise
  • ½ cup chopped shallots
  • 2 teaspoons curry powder
  • salt, pepper

Puffs: Bring chicken stock and butter to boiling point, add sifted flour, curry powder, and salt; beat well over medium heat until mixture leaves sides of saucepan; remove from heat. Beat in eggs one at a time. Place teaspoonfuls of mixture on lightly greased tray. Bake in moderately hot oven 30 to 40 minutes.

Split each puff, remove any moist dough from inside puff. Cool. Just before serving, fill with chicken filling. Top each puff with small spoonful of additional mayonnaise, sprinkle with chopped parsley or paprika.

Chicken Filling: Combine all ingredients thoroughly.


  • 3 chicken breasts
  • 1 dessertspoonful gelatin
  • ¼ cup water
  • 1 cup mayonnaise


  • 1 cup tomato juice
  • 1 bay leaf
  • 1 cup chicken stock
  • few sprigs parsley
  • 2 tablespoons gelatin
  • 1 egg-white
  • ½ teaspoon salt
  • 1 egg-shell
  • ¼ teaspoon pepper
  • ¼ cup dry sherry
  • ¼ teaspoon sugar

Combine water and gelatine, stand 5 minutes. Dissolve gelatine mixture over hot water, add to mayonnaise. Refrigerate to a thick pouring consistency.

Bone and skin chicken, then cut in half lengthwise. Poach gently until tender; cool, then refrigerate. Arrange chicken pieces on serving dish, mask with the mayonnaise mixture, surround with chopped aspic.

Apic: Combine tomato juice, stock, and gelatin, stand 5 minutes. Add salt, pepper, sugar, bay leaf, parsley. Beat egg-white slightly, crush egg-shell; add both to gelatin mixture. Bring slowly up to boiling point, then strain through a fine cloth. Add sherry, pour into bar tin; refrigerate until firm.

Serves 6.

This is an excellent dish for a summer luncheon party. The mayonnaise-coated chicken can be decorated with radish or gherkin slices. The shimmering, clear aspic (the gelatine takes the color from the tomato juice, leaving only the good flavor), makes a cool, pretty surround for the chicken.



  • 2 cups self-raising flour
  • ½ teaspoon salt
  • 2 oz butter or substitute
  • ¼ cup milk
  • ¼ cup mayonnaise


  • ½ lb smoked ham sausage (or salami)
  • ¼ teaspoon dry mustard
  • 2 tablespoons chopped parsley
  • 1 cup chopped onion
  • 4 oz grated cheddar cheese
  • extra grated cheese
  • milk
  • salt, pepper

Pastry: Sift flour and salt into basin, rub in butter. Combine milk and mayonnaise, cut into dry ingredients with knife until all liquid is absorbed. Turn on to floured board, knead lightly. Divide in half, roll out one portion to fit base of greased 7 inches by 11 inches tin.

Sprinkle over chopped ham sausage. Combine onion, cheese, mustard, and parsley, season to taste, and sprinkle over ham. Roll out remaining pastry and place over filling. Glaze with milk, sprinkle with extra grated cheese. Bake in very hot oven 20 to 25 minutes. Cut into squares while still warm.

Makes approximately 15 squares. Serve warm or cold with salad. Good for family lunch at the weekend, or for teenager’s supper. Also packs well for cut lunches.


  • 1 loaf french bread
  • ½ cup grated cheese
  • 4 shallots
  • salt, pepper
  • 1 cup mayonnaise

Cut loaf into 1 inch thick slices. Chop shallots finely, combine with mayonnaise and cheese, season with salt and pepper. Place bread slices on baking tray, spread each one with small amount of savory mayonnaise. Bake in moderate oven 15 minutes or until golden brown.

Good to serve as a snack, or with grills, cold chicken, or hot or chilled soup.


  • 1 green pepper
  • 8 oz can salmon
  • 1 red pepper
  • 3 tablespoons mayonnaise
  • 1 medium onion
  • 6 oz rice, cooked
  • 2 oz butter or substitute
  • 2 hard-boiled eggs
  • salt, pepper

Cut peppers into lin. strips, finely chop onion, then saute vegetables in butter until onion is transparent. Slice eggs and drain salmon, combine with remaining ingredients, tossing lightly with fork.

Serves 4.

This is a colorful, well-flavored salad, ideal as one of the dishes for a buffet party and substantial enough as a light meal in itself. Serve with salad greens.


  • 2½ lb chicken
  • 1 teaspoon curry powder
  • 10 oz pkt frozen spinach
  • 1 teaspoon lemon juice
  • 15 oz can cream of chicken soup
  • 1 cup soft breadcrumbs
  • 1 cup grated cheese
  • 1 cup mayonnaise

Steam chicken, remove meat from bones. Place thawed spinach in ovenproof dish, top with the chicken pieces. Combine soup, mayonnaise, curry powder, and lemon juice, pour over chicken. Combine breadcrumbs and cheese; sprinkle over soup mixture. Bake in moderate oven 30 minutes or until golden brown.

Serves 4.


  • 1 large onion
  • 2 tablespoons apricot jam
  • 2 tablespoons curry powder
  • 3 tablespoons cream
  • 2 oz butter or substitute
  • 3 tablespoons mayonnaise
  • 3 tablespoons flour
  • lemon juice
  • 1½ pints chicken stock

Saute chopped onion and curry powder in butter, blend in flour, then chicken stock; bring to boil, stirring; reduce heat, simmer 20 minutes. Stir in jam. Strain mixture and add cream, mayonnaise, and lemon juice to taste; refrigerate. Spoon over pieces or slices of cold, steamed chicken.


  • 1 lb fish fillets
  • 1 small onion
  • salt, pepper
  • 1 cup sour cream
  • lemon juice
  • ½ cup mayonnaise
  • 1 gherkin
  • 1 dessertspoonful lemon juice
  • 2 teaspoons capers

Skin and bone fillets; place into ovenproof dish, season with salt, pepper, and lemon juice. Chop gherkin and capers, grate onion and combine with remaining ingredients. Spread over fish, bake in moderate oven 20 minutes or until fish is tender.

Serves 2.


  • 1 lb smoked haddock
  • ¾ cup mayonnaise
  • 2 lb potatoes
  • 2 medium onions
  • 1 oz butter or substitute
  • ¾ cup sour cream
  • salt, pepper

Poach fish, remove skin and bones; flake. Peel potatoes and onions, slice thinly. Combine sour cream and mayonnaise. Arrange layers of ingredients in ovenproof dish, starting with potato and finishing with mayonnaise mixture. Season with salt and pepper, dot with butter. Bake in moderate oven 45 minutes or until potatoes are tender.

Serves 4.


  • 1 cup self-raising flour
  • ½ oz butter or substitute
  • ½ teaspoon salt
  • ½ cup grated cheese
  • pinch cayenne pepper
  • 2 tablespoons mayonnaise
  • seasoned salt

Sift together flour, salt, and cayenne, rub in butter. Add cheese, mix to a firm dough with mayonnaise. Roll dough out very thinly, cut out biscuit shapes with round cutter. Place on lightly greased tray, sprinkle lightly with seasoned salt. Bake in moderate oven 10 to 12 minutes. Cool on trays.

Makes approximately 3½ dozen.


  • 10 oz pkt frozen broccoli
  • 2 oz butter or substitute
  • ½ cup mayonnaise
  • 1 lb snapper or other fillets
  • 1-3rd cup grated cheese
  • ½ cup water
  • salt, pepper

Place broccoli in boiling water for few minutes until partially defrosted; drain. Then place into greased ovenproof dish. Dot with butter or substitute, pour water over. Wash and skin fish fillets. Season well with salt and pepper, arrange over broccoli. Cover, bake in hot oven 30 minutes; remove from oven. Spoon mayonnaise over fish, sprinkle with grated cheese. Bake, uncovered, further 10 minutes or until golden brown.

Serves 2 to 3.


  • chicken pieces
  • mayonnaise
  • breadcrumbs

Chicken thighs or drumsticks are good for this dish. Brush each chicken piece lightly with mayonnaise, roll in breadcrumbs. For a herbed flavor, mix 1 teaspoon of herbs into breadcrumbs. Arrange on lightly greased shallow baking dish. Bake in hot oven 15 minutes, reduce heat moderately hot; brush chicken pieces again lightly with mayonnaise. Cook further 30 minutes or until chicken pieces are tender.

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