“bring out the best”

I am super excited about Hellmann’s recent announcement that its Light Mayonnaise recipe in the United States will be made from 100% certified cage-free eggs – renewing their commitment to real food and simple ingredients.  They are pioneers in the use of American Humane Certified (AHA) 100% cage free eggs and plan to integrate their use into all products once a consistent supply becomes available, but at this point for their light mayonnaise product only they are consuming approximately 3.5 million pounds of eggs.

www.freshdirect.com

This is wonderful news!!!  I am proud to say that I am a 4^th generation customer.  In my family it is sacrilege to use any other mayonnaise.  My Great Grandfather Emil Arthur Zwingelstein, of Pittsfield Mass, owned and operated a Hellmann’s distribution company and it was that business that enabled him to provide for his immediate and extended family during the Great Depression.

Distributor Extraordinaire Mr. Zwingelstein

Here is one of my favorite recipes with Hellmann’s mayonnaise:

½ cup Hellmann’s light mayonnaise

½ cup grated parmesan cheese

1 tablespoon of balsamic vinegar

Juice of 1 lemon

1 lb of fresh tilapia fillets

Salt & Pepper

Combine Hellmann’s mayonnaise, parmesan cheese, balsamic vinegar and lemon juice.  Place tilapia fillets in a glass Pyrex dish and season with salt and pepper.  Cover the fillets with the mayonnaise mixture and bake for 20 to 30 minutes at 350 degrees or until flaky.

Best served with rice pilaf and steamed carrots.

Enjoy!

Advertisement

~ by David DuRocher on April 14, 2010.