Easy Low Fat Mayonnaise Recipes

HOMEMADE & HEALTHY MAYONNAISE RECIPE

Steps:

• Start by putting the eggs, salt, mustard, lemon juice, and 1/4 cup of oil in a blender and blend for 30-ish seconds.
• I use the puree setting. Next, with the blender still going, s-l-o-w-l-y pour the remaining oil into the blender.
• We're looking for a little stream of oil here. Avoiding pouring it all in at once... your mayo can turn out runny and clumpy.
• Add a little oil at a time and you'll see the mayo mixture 'fluff up' into a creamy consistency. I drizzle - wait 30 seconds - drizzle - wait - repeat until it thickens.
• Keep drizzling and blending until you've reached the desired consistency and you run out of oil.
• Once your oil is used up blend for another 10-20 seconds. After that, it's done.
• You can use it right away.
• Refrigerate your homemade mayonnaise immediately. Transfer the remaining mayo into an air-tight container... preferably glass.

EASY LOW FAT MAYONNAISE

Steps:

• Put everything into microsafe jug and mix. Put lid on jug with pourer open.
• Micro on high for 2 minutes Whisk, then micro again 2 minutes Whisk again, and then finally micro for yet another 2 minutes
• The mix will have thickened. Now whisk to give a smooth custard-like texture. Stir occasionally as it cools.
• Transfer to a sealed container and chill. Before using, stir each time.

BASIC LIGHT MAYONNAISE

Steps:

• Place egg, mustard and vinegar in a food processor. Process until well blended.
• With the machine running, slowly dribble the oil into the feed tube to make a thick mixture.
• Season to taste with salt and pepper and keep refrigerated.

LOW FAT MAYONNAISE

Steps:

• put the mayo and the yogurt in a big bowl and whisk together.
• add any or all the other stuff and whisk again.
• put it back in the mayo jar and the yogurt container.
• leave in the fridge for an hour.
• enjoy.
• will keep for ages in the back of the fridge.

IMMERSION BLENDER LOW FAT HOMEMADE MAYONNAISE (W/ VARIATIATIONS)

Steps:

• In this exact order, add the egg, vinegar or lemon juice, salt, mustard, honey, pepper and oil to the immersion blender cup. Let the ingredients sit for one minute, as the egg yolk settles to the bottom.
• Place the immersion blender into the cup and starting slowly pulsing the mixture. In a few seconds you will see the mayo begin to form at the bottom. You can move the immersion lightly up and down to finish. The whole process should take no more than one minute. Add the sour cream. Mix again briefly. Scrape mayonnaise into a container; cover tightly and store in refrigerator for up to one week.
• * Wasabi Mayonnaise: Add 1 teaspoon of powdered wasabi (Japanese horseradish) per 1/2 cup of light mayonnaise.
• * Mango Mayonnaise: Blend 1/2 cup of light mayonnaise with a cup of mango pieces.
• * Garlic Mayonnaise: Stir a teaspoon of crushed or minced garlic and 1/2 teaspoon of dry mustard into a cup of light mayonnaise.
• * Tahini Mayonnaise: Whisk 1 tablespoon each of lemon juice and tahini (sesame-seed paste) into 1/2 cup light mayonnaise.
• * Chutney Mayonnaise: Blend 1/8 cup of chutney and 1/2 teaspoon each of curry powder and lime juice with 1/2 cup light mayonnaise.
• * Sun-Dried Tomato Mayonnaise. Stir 1/8 cup finely chopped sun-dried tomatoes into 1/2 cup light mayonnaise.
• * Pesto Mayonnaise: Stir 1 1/2 tablespoons pesto into 1/2 cup light mayonnaise.
• * Dijonnaise: Stirring 1 1/2 tablespoons of Dijon mustard into 1/2 cup light mayonnaise.