Best Low Cal Mayonnaise Recipes

HOMEMADE & HEALTHY MAYONNAISE RECIPE

Homemade & Healthy Mayonnaise Recipe image

This healthy mayo is non-toxic, uses 5 ingredients, and is quick and easy to make.

Provided by Christina Carlyle

Categories Sauce

Time 10m

Number Of Ingredients 5

Ingredients

2 large organic eggs (room temperature)
1/2 tsp. sea salt
1 tsp. dry mustard (or mustard seed)
2 1/2 cups olive oil (I don't recommend Extra Virgin)
4 tbsp. fresh lemon juice

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.

Nutrition Facts : ServingSize 1 tbsp., Calories 100 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 60 mg, Fiber 1 g, Sugar 1 g

LOW CAL MAYONNAISE

Low Cal Mayonnaise image

This recipe is for mayonnaise using gelatin instead of oil. Its basically fat free and only has 12 cals per tablespoon versus 100 calories for the real thing. I haven't tried this one yet, but it looks interesting.

Provided by BETHANY T.

Categories Sauces

Time 15m

Yield 1 cup, 10 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon unflavored gelatin
3/4 cup milk, divided
1 egg yolk
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 dash hot pepper sauce

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.

Nutrition Facts : Calories 18.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 21.4, Sodium 127.2, Carbohydrate 0.9, Protein 1.1

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