Mayonnaise light

It has less oil than standard mayonnaise, with water and often ingredients such as starch helping give it a creamy texture. The exact recipe differs between products.

You can stir it into a warm dish, but avoid boiling it: the emulsion can split and turn oily. Take the pan off the heat first, then mix it in.

Use it in sandwiches, coleslaw and potato salad, or mix it with chopped herbs and lemon juice for a quick dip for crudités or prawns.

Yes, in sandwiches, dressings and cold salads. It may taste less rich and can be thinner, so add it gradually when mixing a filling such as egg mayonnaise.

Keep it refrigerated, close the lid firmly and use clean utensils to serve it. Follow the storage and use-by guidance on the jar, and discard it if its smell, colour or texture has changed.

Freezing is not recommended: thawing can make the emulsion separate, leaving a watery or grainy texture. It is better to freeze the dish without the mayonnaise and add it after thawing.

Yes. Blend an egg yolk with a little mustard and lemon juice, then whisk in oil very slowly; for a lighter texture, whisk in a spoonful of yoghurt once the emulsion has formed. Keep homemade mayonnaise refrigerated and use it promptly.