This method of cooking yogurt, an egg and a little cornstarch produces a low-fat mayonnaise that is much closer to traditional homemade mayo than anything you can buy. Source: EatingWell Magazine, March/April 1997

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Mash garlic and salt with the side of a chef's knife. (Alternatively, mash garlic and salt in a mortar with a pestle.) You should have about 1 tablespoon mashed garlic. Set aside.

  • Whisk together yogurt, egg and cornstarch in a heavy medium saucepan. Set over medium-low heat and cook, whisking constantly, until mixture thickens; do not let it boil. Transfer to a small bowl. Whisk in reserved garlic, oil and lemon juice. Taste and adjust seasonings. Press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool.


Make Ahead Tip: Cover and refrigerate for up to 3 days; whisk briefly before using.

Nutrition Facts

24 calories; 1.2 g total fat; 0.2 g saturated fat; 12 mg cholesterol; 51 mg sodium. 47 mg potassium; 1.9 g carbohydrates; 1 g sugar; 1.3 g protein; 18 IU vitamin a iu; 3 mcg folate; 34 mg calcium; 4 mg magnesium;