To get on the sauce
For an Aussie Christmas favourite, these seafood sauces bring a zesty freshness to your menu.

Posted on Monday, 12ᵗʰ November, 2018

Ingredients
- 1L KNORR Garde d’Or Hollandaise Sauce
- 100ml Lemon juice
- 20g Dill, finely chopped
- Salmon fillets

Method
- Combine KNORR Garde d’Or Hollandaise Sauce, lemon juice and bring to a simmer.
- Add dill. Serve.


Ingredients
- 300g HELLMANN’S Real Mayonnaise
- 20g Garlic puree
- 120g Tomato ketchup
- 20g Worcestershire Sauce
- 3g Tabasco
- 2kg Prawns

Method
- Combine HELLMANN’S Real Mayonnaise, garlic puree, tomato ketchup, Worcestershire sauce, Tabasco and season with salt and pepper.


Ingredients
- 300g HELLMANN’S Real Mayonnaise
- 70g KNORR Coconut Milk Powder
- 5g KNORR Lime Powder
- 60g KNORR Thai Sweet Chilli Jam
- 2kg Prawns

Method
- Combine HELLMANN’S Real Mayonnaise, KNORR Coconut Milk Powder, KNORR Lime Powder and KNORR Thai Sweet Chilli Jam. Serve.

Ingredients
- 300g HELLMANN'S Real Aioli
- 3 Avocados, smashed
- 5g KNORR Lime Powder
- 2kg Prawns

Method
- Combine HELLMANN'S Real Aioli, avocados and KNORR Lime Powder. Serve.
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