Low Fat Mayonnaise Recipes

IMMERSION BLENDER LOW FAT HOMEMADE MAYONNAISE (W/ VARIATIATIONS)

Immersion Blender Low Fat Homemade Mayonnaise (W/ Variatiations) image

Make and share this Immersion Blender Low Fat Homemade Mayonnaise (W/ Variatiations) recipe from Food.com.

Provided by Cake Baker

Categories Sauces

Time 5m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 8

Ingredients

1 large egg (use a higher omega-3 brand, if available)
1 tablespoon champagne vinegar or 1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1/4 teaspoon honey (granulated sugar can be substituted)
1/4 teaspoon white pepper (black pepper can be substituted)
1/2 cup canola oil (or olive oil)
6 tablespoons nonfat sour cream (light sour cream can be substituted)

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-FAT GARLIC MAYONNAISE

Low-Fat Garlic Mayonnaise image

You can use store-bought mayo, but you may want to consider making your own.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 3

Ingredients

3/4 cup reduced-fat mayonnaise
1 to 2 minced garlic cloves
coarse salt and ground pepper

Steps:

In a small bowl, stir together reduced-fat mayonnaise and minced garlic cloves (a garlic press works best here). Season with coarse salt and ground pepper

LOW FAT MAYONNAISE

Low Fat Mayonnaise image

Lesley gave me this recipe when I was trying to live with the low fat diets. I didnt last with the diet, but I still make this dressing. You can do ANYTHING with it, and lets face it, low cal dressing tastes YUK usually.

Provided by mummamills

Categories Spreads

Time 20m

Yield 40 serving(s)

Number Of Ingredients 9

Ingredients

2 cups low-fat mayonnaise
2 cups low-fat plain yogurt
garlic
dried onion
mixed herbs
chili sauce
pepper
dried chives or fresh chives
steak seasoning

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.

THICK N' TANGY MAYO

Thick N' Tangy Mayo image

Other recipes on this site for mayo just were not thick-n'-tangy enough. This recipe must use only egg yolks for maximum thickness. For those who want no waste, take those egg whites and cook yourself some eggs. I also don't recommend using a blender. I tried and got mayo on my face.

Provided by David Crist

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 20

Number Of Ingredients 7

Ingredients

4 egg yolks
2 tablespoons distilled white vinegar
2 teaspoons lemon juice
2 teaspoons white sugar
½ teaspoon dry mustard
¼ teaspoon salt
2 cups vegetable oil

Steps:

Beat egg yolks, vinegar, lemon juice, sugar, mustard, and salt together in a chilled bowl with an electric mixer. Increase mixer speed to high and slowly pour oil into egg mixture, beating until mayonnaise is thick and creamy. Transfer mayonnaise to a jar and refrigerate until flavors blend, at least 1 hour.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 0.6 g, Cholesterol 41 mg, Fat 22.7 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 30.7 mg, Sugar 0.4 g

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