Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Though there are myriad great low-fat mayos on the market, there's nothing quite like making it from scratch.

Patsy Jamieson
Source: EatingWell Magazine, July/August 1996

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Recipe Summary test

total:
1 hr
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

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

Nutrition Facts

21 calories; protein 0.9g; carbohydrates 1.6g; dietary fiber 0.1g; sugars 0.9g; fat 1.3g; saturated fat 0.2g; cholesterol 11.8mg; vitamin a iu 23IU; vitamin c 0.8mg; folate 1.9mcg; calcium 5.2mg; iron 0.2mg; magnesium 0.5mg; potassium 9.5mg; sodium 87.5mg.
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Reviews (2)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/23/2019
I left out the sugar. It was very good and I will make again. Read More