Though there are myriad great low-fat mayos on the market, there's nothing quite like making it from scratch. Source: EatingWell Magazine, July/August 1996

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Whisk together cornstarch, mustard, sugar, salt and cayenne in a medium saucepan. Add 1/4 cup of the buttermilk and whisk until you have a smooth paste. Add egg and the remaining 1/2 cup buttermilk and whisk until smooth.

  • Set the pan over medium-low heat and cook, whisking, until the mixture comes to a simmer and thickens. Continue to whisk for 15 seconds, then remove the pan from the heat.

  • Whisk in lemon juice and oil. Transfer the mayonnaise to a small bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool.


Make Ahead Tip: Cover and refrigerate up to 3 days. Whisk before using.

Nutrition Facts

21 calories; 1.3 g total fat; 0.2 g saturated fat; 12 mg cholesterol; 88 mg sodium. 10 mg potassium; 1.6 g carbohydrates; 0.1 g fiber; 1 g sugar; 0.9 g protein; 23 IU vitamin a iu; 1 mg vitamin c; 2 mcg folate; 5 mg calcium; 1 mg magnesium;

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Rating: 4 stars
I left out the sugar. It was very good and I will make again. Read More