Low Cal Mayonnaise Recipes

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LOW CAL MAYONNAISE



Low Cal Mayonnaise image

This recipe is for mayonnaise using gelatin instead of oil. Its basically fat free and only has 12 cals per tablespoon versus 100 calories for the real thing. I haven't tried this one yet, but it looks interesting.

Provided by BETHANY T.

Categories     Sauces

Time 15m

Yield 1 cup, 10 serving(s)

Number Of Ingredients 7

1 teaspoon unflavored gelatin
3/4 cup milk, divided
1 egg yolk
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 dash hot pepper sauce

Steps:

  • Soften gelatin in 1/4 cup cold milk.
  • Add 1/2 cup hot milk and stir until gelatin is dissolved.
  • Beat egg yolk lightly with vinegar, salt, mustard, and hot pepper sauce.
  • Stir into milk mixture.
  • Chill until mixture begins to thicken, then whip with a rotary beater. Store in refrigerator.

Nutrition Facts : Calories 18.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 21.4, Sodium 127.2, Carbohydrate 0.9, Protein 1.1

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

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.

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