Garlic Mayonnaise

March/April 1997

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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.

Garlic Mayonnaise

Makes: About 1 cup

Active Time:

Total Time:


  • 4 cloves garlic,peeled
  • 1/2 teaspoon kosher salt
  • 1 cup nonfat plain yogurt
  • 1 large egg
  • 1 tablespoon cornstarch
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon lemon juice, or to taste


  1. 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.
  2. 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.

Tips & Notes

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


Per tablespoon: 22 calories; 1 g fat (0 g sat, 1 g mono); 14 mg cholesterol; 2 g carbohydrates; 1 g protein; 0 g fiber; 48 mg sodium; 7 mg potassium.

Exchanges: Free Food

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