Low Cal 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.

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.

LOW CAL MAYONNAISE

Steps:

• Soften gelatin in 1/4 cup cold milk.
• Add 1/2 cup hot milk and stir until gelatin is dissolved.
• Beat egg yolk lightly with vinegar, salt, mustard, and hot pepper sauce.
• Stir into milk mixture.
• Chill until mixture begins to thicken, then whip with a rotary beater. Store in refrigerator.

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.