Creamy mayonnaise Stir in 2 tbsp double (heavy) cream after adding the vinegar or lemon juice.
Light mayonnaise For a less rich mayonnaise, simply substitute egg whites for the egg yolks.
Bagnarotte sauce Flavour one quantity of mayonnaise with 3 tbsp tomato ketchup, ½ tsp Worcestershire sauce, 1 tbsp Cognac (optional), 2 tbsp double (heavy) cream, 6 drops of Tabasco and the juice of ½ lemon. Whisk well to combine and season with salt and pepper to taste. Refrigerate until ready to use. This refreshing sauce is delicious with fresh crab, ripe tomatoes and cucumber, and with poached eggs or hard-boiled eggs (see Boiled eggs).
Low-fat mayonnaise In a mixing bowl, whisk 150 g (⅔ cup) fromage blanc or fromage frais (0% fat) with 1 egg yolk, 1 tsp strong Dijon mustard and 1 tbsp white wine vinegar or lemon juice until completely smooth. Season with salt and pepper to taste. If you wish, stir in a little snipped fresh mint, chives or tarragon, or some chervil leaves, just before serving.