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Food glossary



This creamy thick sauce is made from a mixture of vegetable oil, egg yolk, vinegar and lemon juice and seasoning. It is available in a variety of different flavours including garlic mayonnaise, lemon mayonnaise and wholegrain mustard mayonnaise, a reduced calorie 'light' mayonnaise is also available. Mayonnaise is available in traditional glass jars and also in squeezy plastic bottles.

Uses: As an accompanying sauce to salads, meat and fish. It can also be spread on bread instead of butter for sandwiches. Mix a couple of tablespoons of mayonnaise with cooked, cooled new potatoes and plenty of seasoning for a tasty potato salad or with drained, canned tuna for tuna mayonnaise. Mayonnaise can be mixed with a variety of ingredients such as chopped sun-dried tomatoes, grated Parmesan cheese, paprika, wholegrain mustard or pesto to make a tasty dip for potato wedges, tortilla chips or crudité. Mayonnaise is the main ingredient in tartare sauce (mixed with chopped capers and gherkins).

To store: Keep, unopened, in a cool, dry place for up to 1 year, once opened store in the fridge and use within 3 months.