EatingWell Mayonnaise

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From: EatingWell Magazine July/August 1996

Though there are myriad great low-fat mayos on the market, there's nothing quite like making it from scratch.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons dry mustard, preferably Colman’s
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper
  • 3/4 cup buttermilk, divided
  • 1 large egg
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil

Preparation

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  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 1 tablespoon
  • Per serving: 21 calories; 1 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 1 g protein; 2 mcg folate; 12 mg cholesterol; 1 g sugars; 0 g added sugars; 23 IU vitamin A; 1 mg vitamin C; 5 mg calcium; 0 mg iron; 88 mg sodium; 10 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 fat

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