Yes, I know clever people make their own, but I can't be assed.
In Aus and the UK I buy "Hellman's lite."
I like it, it's firm, creamy and tasty.
We used to use it on all kinds of things; salads, baked spuds, spinach and eggs.
BUT, unavailable up here in the North.
Nearest thing I can get is
"Kraft Realmayo."
Occasionally, from Big C in Chiang Rai.
If its very well chilled it's ok but it's not "brilliant".
A mate of mine suggested adding vinegar, but he died.
Any suggestions or alternatives?