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. Source: EatingWell Magazine, Summer 2003

Victoria Abbott Riccardi


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; 2 g total fat; 0.3 g saturated fat; 2 mg cholesterol; 89 mg sodium. 22 mg potassium; 2.4 g carbohydrates; 1 g sugar; 0.5 g protein; 16 IU vitamin a iu; 1 mcg folate; 16 mg calcium; 2 mg magnesium;