The Lighter Choice That Does More
Swipe to discover why Blenders Light Mayo is perfect for lighter, brighter dishes.
Product Overview
Light, Bright, and Built for More Than Just Greens
Blended with rapeseed oil, our Light Mayonnaise offers nearly 60% less fat than a traditional Real Mayonnaise all without losing the rich, creamy texture chefs rely on With demand for healthier options growing, this lighter mayo earns its spot in any professional kitchen Perfect for creating lighter coleslaws, as a base for low-fat dressings or flavoured sauces, or as a spread for health-conscious menus, it brings balance to the plate while still delivering on taste
Clean Flavour, Creative Freedom
– A neutral base for custom healthy dressings, dips and signature sauces.
60 % Less Fat – Cuts calories, not flavour.
Smartest
Choice for Lighter menus
– Fits modern, more health conscious menus without any extra effort.
Pack Size:
10L
Why Chefs love it:
Ideal for Lighter Dishes: Great for fresh salads and lowfat sauces.
Flavour-Friendly Base: Neutral profile welcomes herbs, spices, and aromatics for signature light sauces.
Meets Demand: Fits modern, more health conscious menus without any extra effort.
Lower-Fat Advantage: Delivers indulgent texture and taste while trimming the fat count.
Product Specs:
Allergens: Contains Eggs, Mustard
Shelf Life: 10L - 3 months
Pack Sizes: 10L
Suitable for Vegetarians
No Artificial Colours
Menu Inspiration
PURPLESPROUTING BROCCOLITEMPURAWITH ROASTGARLIC&ROSEMARY MAYO
A crisp and flavour-packed dish, this Purple Sprouting Broccoli Tempura is a delicious, vegeterian-friendly option that brings together the vibrant taste of fresh broccoli and the satisfying crunch of tempura. Paired with a rich roast garlic and rosemary mayo, it’s perfect as a starter or a side, offering a unique twist on classic tempura with the added zing of fresh herbs.
Ingredients
50g cornflour
100g plain flour
1 tbsp black sesame seeds
Vegetable oil, for deep-frying
250ml ice-cold soda water
200g purple sprouting broccoli
10 garlic cloves
230g Blenders Light Mayonnaise
2 rosemary sprigs
Lemon juice, to taste
Salt and pepper
Olive oil (enough to cover the garlic)
Allergens: Contains Gluten, Egg, Mustard, Sesame
Method
1.Add garlic cloves and rosemary sprigs to a small pot, cover with olive oil, and simmer on low heat for 40 minutes. Cool, then strain. Chop rosemary leaves finely and blend garlic with Blenders Light Mayonnaise, adding lemon juice to taste. Fold in rosemary.
2.Mix cornflour, plain flour, sesame seeds, and a large pinch of salt.
3.Fill a large, deep pan with vegetable oil (no more than one-third full) and heat to 180°C.
4.Whisk ice-cold soda water into the flour mixture. Using tongs, dip broccoli into the batter, then carefully lower into hot oil. Fry for 2-3 minutes until crisp, then drain on kitchen paper.
5.Plate broccoli with garlic rosemary mayo on the side for dipping.
GRILLEDCHICKENAND ROASTEDVEGETABLE SANDWICH
A grilled chicken and Mediterranean vegetable sandwich on a multi seed sourdough bread.
Ingredients
8 slices of sourdough bread
4 small chicken fillets, butterflied
1 red pepper
1 yellow pepper
1 courgette
1 aubergine
1 red onion
60 g rocket
20g herbs de provence
30g olive oil
80g Blenders Light Mayonnaise
40g Blenders Italian Dressing
Allergens: Contains Gluten, Eggs, Mustard
Method
1.In a large bowl place the chicken fillets, herbs and half of the oil and toss. Let marinate for an hour.
2.Slice the peppers into four flat shapes. Cut the courgette and aubergine into one cm strips length ways. Cut the red onion into eight segments.
3.Toss all the vegetables in the remaining oil and roast in an oven at 180 degrees for twenty minutes, turning over a few times until brown and a little charred. Remove and allow to cool.
4.Grill the chicken on a chargrill until cooked and allow to cool slightly.
5.Spread the mayonnaise on both sides of the bread, then add the rocket, chicken, roasted vegetables and drizzle with some Italian dressing. Top with the bread and slice in half to serve.