Lemon-Herb Mayonnaise

July/August 1998

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Adding yogurt to mayonnaise not only lowers the fat, it adds a refreshing tanginess. Spoon over grilled fish or chicken or use as a sandwich spread or vegetable dip.

Lemon-Herb Mayonnaise

Makes: About 1 cup

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  • 1/2 cup nonfat plain yogurt
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh herbs, such as tarragon or basil
  • 1 tablespoon finely chopped shallot
  • Salt & freshly ground pepper, to taste


  1. Whisk yogurt, mayonnaise, lemon juice, herbs and shallot in a small bowl. Season with salt and pepper.


Per tablespoon: 17 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 52 mg sodium; 9 mg potassium.

Exchanges: none

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