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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1997


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; protein 1.3g 3% DV; carbohydrates 1.9g 1% DV; exchange other carbs; dietary fiberg; sugars 1.2g; fat 1.2g 2% DV; saturated fat 0.2g 1% DV; cholesterol 11.9mg 4% DV; vitamin a iu 18IU; vitamin c 0.4mg 1% DV; folate 3.4mcg 1% DV; calcium 33.6mg 3% DV; iron 0.1mg; magnesium 3.5mg 1% DV; potassium 46.5mg 1% DV; sodium 51.4mg 2% DV; thiaminmg 1% DV.