Use this tangy mayonnaise to enliven a burger or a chicken sandwich, as a dip for a platter of grilled summer vegetables, or to dress a simple coleslaw of napa cabbage and scallions.

Victoria Abbott Riccardi
Source: EatingWell Magazine, Summer 2003




Ingredient Checklist


Instructions Checklist
  • Combine mayonnaise, yogurt, soy sauce and oil in a small bowl; whisk until blended.

  • Variation: Scallion-Lemon Mayonnaise

  • Combine 2 tablespoons reduced-fat mayonnaise, 2 tablespoons nonfat plain yogurt, 1 tablespoon chopped scallions, 1/2 teaspoon freshly grated lemon zest, 1 tablespoon lemon juice, salt and pepper to taste in a small bowl; whisk until blended.


Make Ahead Tip: Cover and refrigerate for up to 2 days.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

29 calories; protein 0.5g 1% DV; carbohydrates 2.4g 1% DV; exchange other carbs; dietary fiberg; sugars 0.9g; fat 2g 3% DV; saturated fat 0.3g 2% DV; cholesterol 2mg 1% DV; vitamin a iu 16.5IU; vitamin c 0.1mg; folate 1.4mcg; calcium 16.4mg 2% DV; ironmg; magnesium 1.8mg 1% DV; potassium 22.5mg 1% DV; sodium 88.8mg 4% DV; thiaminmg.