How to Make Light Mayonnaise at Home: 1 Minute to a Healthier Condiment

Making light mayonnaise at home is both quick and healthier than store-bought versions. All it takes is a handful of simple ingredients and a blender or whisk. Begin by combining 1 large egg, 2 teaspoons mustard (Dijon works best for flavor and emulsification), and a pinch of salt in a bowl. Whisk or blend until smooth. Gradually add ¾ cup of a neutral oil—such as grapeseed or canola—in a thin, steady stream while continually blending. For a lighter version, swap half or more of the oil with plain Greek yogurt or low-fat sour cream. Finish with a tablespoon of fresh lemon juice or white vinegar for zing. Mix until creamy and well-combined. You'll end up with a light, fluffy mayonnaise that's lower in calories but full of taste.

Tips 1:

As a room designer, I often recommend integrating DIY kitchen solutions into the space—like using homemade condiments for a healthier kitchen atmosphere. Pair your light mayonnaise with a fresh, organized kitchen setup planned in advance with tools like a Kitchen Layout Planner. This not only boosts cooking efficiency but also makes healthy eating an enjoyable, regular part of your routine.

FAQ

Q: What oil should I use for lighter mayonnaise?

A: A neutral oil like canola or grapeseed is best, but you can also use avocado oil for a healthier boost.

Q: How do I thicken homemade light mayonnaise?

A: If your mayo is too thin, chill it for 30 minutes or whisk in a little more yogurt or oil until you reach the desired consistency.

Q: How long does homemade light mayonnaise last?

A: Store it in an airtight container in the fridge for up to 1 week.

Q: Can I make mayonnaise without eggs?

A: Yes, you can use aquafaba (chickpea water) or silken tofu as an alternative for eggless light mayo.

Q: Is homemade light mayonnaise healthier than store-bought?

A: Typically, yes! You control the ingredients and avoid unnecessary additives or preservatives often present in commercial versions.