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EatingWell Mayonnaise

July/August 1996, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.7 (6 votes)

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


EatingWell Mayonnaise Recipe

Makes: About 1 cup

Active Time:

Total Time:

Ingredients

  • 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

Try this recipe with:

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate up to 3 days. Whisk before using.

Nutrition

Per tablespoon: 21 calories; 1 g fat (0 g sat, 1 g mono); 14 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 89 mg sodium; 24 mg potassium.

Exchanges: 1/2 fat



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