How to Make Light Mayo: A Simple Guide: 1 Minute to Homemade Light Mayo Without Guilt

Light mayonnaise is a healthier alternative to traditional mayo, offering less fat and fewer calories without compromising too much on taste. Making light mayo at home is surprisingly refreshing and allows you to customize the recipe to your dietary preferences. The main ingredients are eggs (or just egg whites), vinegar or lemon juice, mustard, salt, a little sugar, and a lighter oil such as canola or grapeseed. For extra creaminess and flavor, many recipes suggest adding Greek yogurt or silken tofu. The key is to strike the right balance—using less oil and sometimes substituting part of it with yogurt, you can achieve the familiar creamy texture with a lighter nutritional profile.

Tips 1:

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FAQ

Q: What oil is best for light mayo?

A: Choose neutral-flavored oils like canola, grapeseed, or light olive oil for a healthier, lighter taste.

Q: Can I use only egg whites?

A: Yes, using egg whites instead of whole eggs reduces both fat and cholesterol in your light mayo.

Q: Is homemade light mayo safe to eat?

A: As long as you use fresh, pasteurized eggs and store the mayo in the refrigerator, it’s generally safe to consume within several days.

Q: Can Greek yogurt be added?

A: Absolutely! Greek yogurt boosts creaminess and protein while lowering fat, making it a popular light mayo ingredient.

Q: How do I store homemade light mayo?

A: Keep it in an airtight container in the fridge and use it within one week for best freshness and taste.