Low Fat Mayonnaise Food

IMMERSION BLENDER LOW FAT HOMEMADE MAYONNAISE (W/ VARIATIATIONS)

Immersion Blender Low Fat Homemade Mayonnaise (W/ Variatiations) image

Make and share this Immersion Blender Low Fat Homemade Mayonnaise (W/ Variatiations) recipe from Food.com.

Provided by Cake Baker

Categories Sauces

Time 5m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 8

Ingredients

1 large egg (use a higher omega-3 brand, if available)
1 tablespoon champagne vinegar or 1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1/4 teaspoon honey (granulated sugar can be substituted)
1/4 teaspoon white pepper (black pepper can be substituted)
1/2 cup canola oil (or olive oil)
6 tablespoons nonfat sour cream (light sour cream can be substituted)

Steps:

In this exact order, add the egg, vinegar or lemon juice, salt, mustard, honey, pepper and oil to the immersion blender cup. Let the ingredients sit for one minute, as the egg yolk settles to the bottom.
Place the immersion blender into the cup and starting slowly pulsing the mixture. In a few seconds you will see the mayo begin to form at the bottom. You can move the immersion lightly up and down to finish. The whole process should take no more than one minute. Add the sour cream. Mix again briefly. Scrape mayonnaise into a container; cover tightly and store in refrigerator for up to one week.
* Wasabi Mayonnaise: Add 1 teaspoon of powdered wasabi (Japanese horseradish) per 1/2 cup of light mayonnaise.
* Mango Mayonnaise: Blend 1/2 cup of light mayonnaise with a cup of mango pieces.
* Garlic Mayonnaise: Stir a teaspoon of crushed or minced garlic and 1/2 teaspoon of dry mustard into a cup of light mayonnaise.
* Tahini Mayonnaise: Whisk 1 tablespoon each of lemon juice and tahini (sesame-seed paste) into 1/2 cup light mayonnaise.
* Chutney Mayonnaise: Blend 1/8 cup of chutney and 1/2 teaspoon each of curry powder and lime juice with 1/2 cup light mayonnaise.
* Sun-Dried Tomato Mayonnaise. Stir 1/8 cup finely chopped sun-dried tomatoes into 1/2 cup light mayonnaise.
* Pesto Mayonnaise: Stir 1 1/2 tablespoons pesto into 1/2 cup light mayonnaise.
* Dijonnaise: Stirring 1 1/2 tablespoons of Dijon mustard into 1/2 cup light mayonnaise.

EASY LOW FAT MAYONNAISE

Easy Low Fat Mayonnaise image

Great on sandwiches as well as salads. Keeps well for up to 10 days. From a Decor brochure. I have yet to make this but it sounded great!

Provided by RubberDucky AU

Categories Salad Dressings

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 eggs
1/2 cup sugar
2 tablespoons cornflour
1 cup low-fat milk
1 cup white vinegar
1 teaspoon salt

Steps:

Put everything into microsafe jug and mix. Put lid on jug with pourer open.
Micro on high for 2 minutes Whisk, then micro again 2 minutes Whisk again, and then finally micro for yet another 2 minutes
The mix will have thickened. Now whisk to give a smooth custard-like texture. Stir occasionally as it cools.
Transfer to a sealed container and chill. Before using, stir each time.

Nutrition Facts : Calories 122.6, Fat 2.1, SaturatedFat 0.8, Cholesterol 64, Sodium 431.4, Carbohydrate 21.1, Fiber 0.2, Sugar 19, Protein 3.6

LOW FAT MAYONNAISE

Low Fat Mayonnaise image

Lesley gave me this recipe when I was trying to live with the low fat diets. I didnt last with the diet, but I still make this dressing. You can do ANYTHING with it, and lets face it, low cal dressing tastes YUK usually.

Provided by mummamills

Categories Spreads

Time 20m

Yield 40 serving(s)

Number Of Ingredients 9

Ingredients

2 cups low-fat mayonnaise
2 cups low-fat plain yogurt
garlic
dried onion
mixed herbs
chili sauce
pepper
dried chives or fresh chives
steak seasoning

Steps:

put the mayo and the yogurt in a big bowl and whisk together.
add any or all the other stuff and whisk again.
put it back in the mayo jar and the yogurt container.
leave in the fridge for an hour.
enjoy.
will keep for ages in the back of the fridge.

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