Chicken mayonnaise

 

Another family treasure: the chicken mayonnaise or leftover mayonnaise. Or the how-to-make-leftovers-into-another-meal base recipe.

My dad used to make this a lot when I was little, and before him my grandmother, and before that my great grandmother. This is another one of those recipes that I’ve taken over by now. It’s perfect for the day after a chicken roast or a fish dinner. It’s also quite a fuss-free meal – my favourite!-. The face my brother and me would make when dad said we were having this for dinner said it all! It’s easy to make, perfect for hot weather, but still hearty enough for a winter meal as well. And the best is that you can put it together with a wide variety of side dishes, depending on how healthy you want to be.

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That seasoning tho… Here I used garlic powder, sweet paprika, salt and pepper and a dash of lemon juice

You’ll start this recipe with the basic mayonnaise recipe that you can find here.

  • Homemade mayonnaise
  • Leftover chicken or fish, clean and without bones
  • Some olive oil
  • Salt and pepper, herbs and spices to taste
  1. Shred the leftovers by pulsing them in a food processor. Alternatively you can chop them up really small.
  2. Once you have a mince of sorts, pour one or two tablespoons of oil and mix well.
  3. Add the mayonnaise and mix together until it has a paste consistency, sort of a spread. I tend to add the mayonnaise a few tablespoons at a time, to make sure I get the right consistency instead of adding it all at once. It depends on how big the amount of leftovers is.
  4. Salt and pepper to taste, and any other herbs or spices you like.

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BONUS TIPS:

  • This is where you get creative. Curry and dijon mustard are two favourites of mine (not together though!). Basil, rosemary, cilantro, sundried tomatoes… Feel free to experiment, I’ll be happy to read your comments telling me what you discovered!

 

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