Real mayonnaise is made with egg yolks and oil—which might explain the 10 grams of fat per tablespoon. You can very easily wind up slathering at least a tablespoon or two on a sandwich. This very good approximation uses Greek yogurt as a base, rather than oil.
Recipe information
Yield
makes 2 2/3 cups (about 44 1-tablespoon servings)
Ingredients
Preparation
Step 1
In a small bowl, whisk the vinegar into the cornstarch. Whisk 2/3 cup of the yogurt into the vinegar mixture. Pour the yogurt and vinegar mixture into a small saucepan and cook over high heat, whisking constantly, until it comes to a boil. (The yogurt mixture will thicken very quickly.) When it is very thick, scrape it into the bowl of a food processor.
Step 2
Blend the yogurt mixture for about 1 minute. Turn off the food processor and scrape down the sides of the bowl. Continue to blend the yogurt mixture until it is slightly cool and very smooth, about 3 more minutes. Add the remaining yogurt, mustard, Truvia, and salt to the mixture. Blend for another minute. Scrape down the sides of the bowl and blend for 30 more seconds.
Step 3
Pour the mayonnaise into a plastic container. Cover tightly and place in the refrigerator until it is cold and firm, about 2 hours. The mayonnaise can be stored in the refrigerator for up to 1 week.
nutrition information
Step 4
Fat: 10g (before), 1.1g (after)
Step 5
Calories: 360 (before), 18 (after)
Step 6
Protein: 0g
Step 7
Carbohydrates: 1g
Step 8
Cholesterol: 3mg
Step 9
Fiber: 0g
Step 10
Sodium: 85mg
