The very simplicity of mayonnaise makes it enormously versatile â you can add a variety of flavours.
Light mayonnaise: If you find mayonnaise too rich, combine mayonnaise and natural yoghurt in equal parts and use as for ordinary mayonnaise.
Mayonnaise for coating: Add 3 tablespoons single cream to 1/2 pint (150ml) mayonnaise to thin it to a coating consistency for salad vegetables.
Tartare sauce: Rub the inside of a mixing bowl with a crushed clove of garlic. Spoon 3 tablespoons mayonnaise into the bowl along with 1 teaspoon finely chopped gherkins, 1 teaspoon finely chopped parsley and a squeeze of lemon juice. Mix together and serve with fried fish.
Mayonnaise for seafood: Combine 2 tablespoons mayonnaise with 2 tablespoons tomato ketchup and 2 tablespoons double cream. Add 1 teaspoon Worcestershire sauce, a squeeze of lemon juice and a dash of Tabasco (optional). Serve with prawns or use to make egg mayonnaise.
Curry mayonnaise: Mix together 4 tablespoons mayonnaise, 2 tablespoons soured cream, 1 teaspoon concentrated tomato puree, 1 level teaspoon curry powder and a squeeze of lemon juice. Chill for at least 1 hour and use as a dressing for cold chicken or to make egg mayonnaise.
Garlic mayonnaise: Crush 1 clove garlic (or more) to a puree with salt and stir into 1/4 pint (150ml) mayonnaise along with 2 tablespoons of single cream. Use as a dressing for cold chicken.
Cucumber mayonnaise: Peel and dice 1/2 cucumber and sprinkle with salt. Leave in a colander for 30 minutes to draw juices, then rinse and press dry in absorbent paper. Stir into 1/2 pint (300ml) mayonnaise along with 2 tablespoons single cream. Serve with cold salmon.
Herb mayonnaise: Add 2 tablespoons finely chopped chives, 1 tablespoon finely chopped parsley and 2 tablespoons cream to 1/2 pint (300ml) mayonnaise. Or use 2 tablespoons chopped fresh dill in place of the parsley and chives. Serve with cold salmon, salmon trout or crabmeat.
Aspic mayonnaise: Sprinkle 1/2 level teaspoon powdered gelatine into 1 tablespoon cold water and leave to soak for 5 minutes.
Dissolve the soaked gelatine in 1 tablespoon boiling water, then strain into 1/4 pint (150ml) mayonnaise. Leave until at setting point. Use to decorate canapes and open sandwiches by piping the mixture through a star nozzle on to them.