Have you ever tried THE real mayo from Quebec? On supermarket shelves since only 2020, the mayonnaise MAG quickly became an essential condiment for many Quebec families.
It is in particular thanks to its perfectly balanced taste and its creamy texture (and above all not very gelatinous) that make it so popular. Before finding its signature flavor, its recipe was refined over time in order to obtain this remarkable taste.
Whether it’s to season grilled meats, garnish children’s sandwiches or prepare exquisite sauces and dressings, MAG mayo will add a local touch to all your meals. Bonus: it’s gluten-free!
Who is behind MAG mayonnaise?
It is a family SME in the Quebec region that is behind its creation. The company has been developing, manufacturing and marketing food products that have stood out for more than 30 years. Epicureans at heart, the team of experts is recognized for combining their talent to design quality products with innovative tastes.
Always with attention to detail, the SME chooses its suppliers carefully and uses only quality ingredients. Moreover, the list of ingredients of the mayonnaise MAG is very short, mostly eggs and canola oil.
When they had the idea to design this new product, the whole team was aware of the challenge of changing a well-established eating habit, but they were confident that their mayo would appeal to Quebecers. The bet was taken up brilliantly!
Since its launch, the company has received dozens of positive comments daily. Which is a great pride for her!
Try it in a variety of recipes
Do you want to try this Quebec mayo? Meet on their site Web to discover tasty recipes that will delight your taste buds. Enough to convince you to replace your traditional condiment!
Looking to surprise the whole family at your next meal? Get the MAG mayo at the grocery store and cook this recipe right away!
Courtesy: Mayonnaise MAG
Preparation: 15 minutes | Cooking: 8 minutes | Amount: 4 portions
INGREDIENTS
- 6 slices of bacon cut into pieces
- Ground salt and pepper, to taste
- 4 small skinless chicken breasts, cubed
- 1 broccoli, cut into small florets
- 10 strawberries quartered
- 2 shallots (french), minced
- 160 ml (2/3 cup) MAG mayonnaise
- 45 ml (3 tbsp.) 2% plain Greek yogurt
- 30 ml (2 tbsp.) fresh lemon juice
- 30 ml (2 tbsp.) chopped fresh chives
- 30 ml (2 tbsp.) chopped fresh parsley
- 15 ml (1 tbsp.) old-fashioned mustard
- 15 ml (1 tbsp.) sugar
- Ground salt and pepper, to taste
PREPARATION
- Heat a skillet over medium heat. Cook the bacon for 3 to 5 minutes, until crispy. Place the bacon on a plate lined with paper towel. Remove excess fat from skillet.
- Salt and pepper the chicken cubes.
- In the same skillet, cook the chicken cubes for 5 to 7 minutes, until the inside of the flesh has lost its pink color.
- Meanwhile, cook the broccoli for 2 to 3 minutes in a pot of salted boiling water. Drain. Cool under cold water and drain once more.
- In a salad bowl, whisk the mayonnaise with the Greek yogurt, lemon juice, herbs, mustard and sugar. Salt and pepper.
- Add the chicken, bacon, broccoli, strawberries and shallots to the bowl, then stir. This meal salad will keep for 1 to 2 days in the fridge.
Add a local touch to your meals without delay thanks to the mayonnaise MAG, available in most Quebec grocery stores. To learn more, Watch the TV segment on Salut Bonjour.