How to Make Light Mayo at Home: 1 Minute to a Healthier Alternative

Making light mayo at home is a great way to enjoy the creamy texture and tangy flavor of mayonnaise while reducing the calorie and fat content. Traditional mayonnaise is typically made with egg yolks, oil, vinegar or lemon juice, and seasonings, but for a lighter version, we substitute some of the oil with lower-fat ingredients. Here’s how you can make your own light mayo:

1. Ingredients:
2. 1 large egg (or just egg whites for even lighter)
3. 1/2 cup neutral oil (like canola or grapeseed oil)
4. 1/4 cup plain low-fat Greek yogurt (this replaces some oil and adds creaminess)
5. 1 tablespoon lemon juice or vinegar
6. 1 teaspoon Dijon mustard
7. Salt and pepper to taste
8. Instructions:
9. In a bowl or blender, combine the egg, yogurt, lemon juice, mustard, and a pinch of salt.
10. Begin blending or whipping with a whisk. Slowly drizzle in the oil in a thin stream while blending, allowing the mixture to emulsify and thicken.
11. Taste and adjust seasonings. For a touch more acidity, add more lemon juice or vinegar. For richness, a bit more yogurt or mustard can be added.
12. Store in an airtight container in the fridge for up to 1 week.

Not only is this light mayo lower in calories, but it also contains more protein thanks to the Greek yogurt. As a designer, I love recipes that can be customized to fit individual preferences and dietary needs—think of it as designing a condiment for your own “kitchen layout.” If you want to get even more creative with healthy condiments and test out how your kitchen organization affects meal prep, trying out a kitchen layout planner online can inspire you to design a space that supports healthy homemade cooking routines.

Tips 1:

Experiment with different oils (avocado, olive) for unique flavor profiles. If you prefer a vegan option, substitute the egg with aquafaba (chickpea liquid) and use plant-based yogurt.

FAQ

Q: Can I make light mayo without eggs?

A: Yes! Use aquafaba (the liquid from canned chickpeas) instead of eggs for an egg-free, vegan light mayo. Q: How long does homemade light mayo last in the refrigerator?

A: Homemade light mayo should be consumed within 1 week and stored in a sealed container. Q: Can I use olive oil instead of canola oil?

A: Absolutely. Olive oil adds a richer taste and healthy fats, though it will make the mayo slightly stronger and darker in color. Q: Is Greek yogurt necessary for light mayo?

A: Greek yogurt adds both creaminess and lowers the fat content, but you can substitute with low-fat sour cream or silken tofu. Q: How do I make sure my mayo thickens properly?

A: The key is to slowly drizzle the oil during blending and make sure all ingredients are at room temperature for better emulsification.