List of 22 recipes using Mayonnaise (without meat)

Avocado with Sautéed Prawns

Just a classic prawn cocktail with avocado? Oh, no! The prawns in this recipe are sautéed briefly to enhance the flavour, then mixed with a curry mayonnaise.

Avocado with Tuna

Here is a quick recipe for a simple starter: avocado, tuna, chopped herbs and mayonnaise.

Breton coleslaw

Coleslaw with a French twist from Brittany, using finely sliced raw cauliflower instead of cabbage.

Broccoli salad with chervil-lemon mayonnaise

A raw broccoli salad with toasted croutons and a delicious chervil-lemon mayonnaise.

Crunchy courgette and mushroom salad

This very simple salad contains a mix of crunchy raw ingredients, balanced by the softer texture of tuna, and dressed with mayonnaise.

Cucumber and salmon salad

For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.

Eggs with mayonnaise

Simply known as "œufs-mayo" in French bistros, these hard-boiled eggs are garnished with mayonnaise and are best served with sharply flavoured crudités to balance their creaminess. For this recipe, I have chosen a salad of grated carrot with shallot.

Green bean and potato salad with paprika

A warm salad featuring green beans, grilled potatoes and diced Comté cheese, all tossed in a paprika mayonnaise.

Mimosa eggs

Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.

Mixed salad with curry mayo

A mixed salad (avocado, artichokes, mushrooms and tuna) in a classic mayonnaise, but pepped up with a good dose of curry.

Rice and zucchini salad with paprika

For this very quick salad recipe, we tie together cooked rice and diced zucchini with a paprika mayonnaise.

Vegetable tartare

This amazing recipe from a great chef is surprisingly straightforward to make. You will need lots of different raw vegetables. These are diced really small, then bound with mayonnaise.

Crab Cakes

These crab cakes are a mixture of crab meat - of course - with onion, parsley, breadcrumbs, egg and mayonnaise. The cakes are made fairly thick and shallow fried in a pan, but they can also be deep fried.

Seafood feuillantines

Little savoury "millefeuilles" with a very Breton taste of the sea: a mix of crab and salmon in a herb mayonnaise, piled up between crisp circles of buckwheat pancake.

Breton Sandwich

This is a sandwich with a difference: its Breton character comes not only from the crab in mayonnaise, but also from pieces of "galette" (buckwheat pancake), fried in butter.

Tomato ladybirds

Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables.

Cocktail sauce

Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.

Gribiche Sauce

Gribiche sauce is similar to mayonnaise, but is made with hard-boiled eggs, capers, gherkins, and herbs. It pairs very well with cold meats and fish, as well as certain vegetables. Here is a simplified version, made with mayonnaise.

Macédoine of vegetables

A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at the end in a mayonnaise dressing.

Mayonnaise-Béarnaise

Making Béarnaise sauce to serve with meat or fish isn't very easy, so here's a quick way to make mayonnaise with all the delicious flavors of Béarnaise sauce.

Tartar sauce

Tartar sauce is a mayonnaise to which vinegar, chopped gherkins and capers, and herbs are added. It's an ideal accompaniment to cold dishes, such as cold meats, or hot dishes, such as French fries or cooked vegetables.

Coleslaw

Coleslaw is a cabbage salad that is popular in North America. This version includes carrots as well.