Low Fat Mayo Recipe

[KittyKatHaus]

According to what I am reading (unless I missed something) Phase 1 allows Regular and/or Low Fat Mayonnaise. If this is so, does anyone have a recipe for homemade low fat mayo?

Our family always makes our own homemade mayo, miracle whip (which I know is not allowed on SB) type condiments, so I have the traditional/regular recipe, but not a low fat version. Any help would be greatly appreciated.

[RedRox]

don't know but there might be one in the recipe summary sticky topic in this recipe forum area. but maybe not.

[ami]

The link for the basic mayo is missing.
Here is a recipe I used since I was a kid, it's very simple, just make sure you add the oil very slow or it will separate.
Enjoy
Homemade Mayo
Makes 1 cup

1 cup olive oil
1 tbs. lemon juice
1 tsp. dried mustard
1 egg yolk
Pinch salt

Put all ingredients in a blender except the olive oil.
Cover blender glass with lid.
Start blender in the slowest setting.
Remove the small cover in the blender lid.
Very slowly add the olive oil and keep mixing ingredients until it gets mayo consistency.
Remove mayo and store in a jar or container with a good lit.
If you add the oil too fast the mixture will separate.
Double the recipe and add the oil again and it would be OK.
It saves in the refrigerator for about 2 weeks.

[recipelover]

Here are two more that I found by doing a search on the web. I will also add this link to replace the one that went missing. So you will be able to find it in the future in the Salad Dressings section of the Recipe Summary sticky.

Mock Mayonnaise'
http://www.make-stuff.com/cooking/mayonnaise.html
This mayonnaise recipe has only 18 calories per tablespoon and no cholesterol.
Yield is about 2 cups.

2 cups cold water
2 tbsp cornstarch
1/4 cup olive oil
1/4 cup white vinegar
1/4 cup plain low-fat yogurt
2 tsp yellow mustard
1 tsp horseradish

Whisk together water and cornstarch in a small saucepan. Stir continously over a medium heat until the mixture comes to a boil.
Continue stirring and boiling for 1-2 minutes or until the mixture is clear. Pour mixture into a bowl and whisk the remaining ingredients, in order listed. Whisk. Refrigerate in a tightly sealed container. Should keep about 2 weeks.

To spice up your tuna fish, mix in a smidgy of ketchup or red pepper sauce. For a sweeter "Miracle Whip"-like mixture, add in a tsp or two of sugar.

Low Fat Mayonnaise
http://vegweb.com/index.php?topic=7067.0

1/4 cup cashews
1 cup water
2 tablespoon corn starch
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dry mustard
dash paprika
1 teaspoon lemon juice
2 teaspoon rice syrup
1 tablespoon apple cider vinegar
2 tablespoon canola or veg. oil (olive oil doesn't work as well)

Blend together until smooth the cashews, water, and corn starch. Pour into pan and heat until very thick. Place pan into ice bath to cool. Place plastic wrap right on the top of the mixture after slightly cooled. When thouroughly cooled, return to blender and add remaining ingredients. This sounds like a bit of work but is well worth it and tastes as close to veganaise as I've been able to come to it.

[ami]

Salad Dressing Guidelines

Some say the secret to a delicious salad is in the dressing. But with the numerous varieties of commercial dressings on the market, how can you be sure you're getting a salad dressing that's both tasty and healthful?

Know What to Watch Out For
When shopping for dressings, look for those with the fewest ingredients and very little sugar. Any commercial dressing with less than 3 grams of sugar per 2 tablespoons is recommended on the South Beach Diet. Also, look for dressings made with heart-healthy monounsaturated fats like extra-virgin olive oil and canola oil and avoid dressings made with trans fats. Just remember to be careful of low-fat or nonfat dressings, as these often contain added sugars to improve the flavor.

Prepare Dressings at Home
The healthiest salad dressings are homemade, using simple ingredients such as monounsaturated extra-virgin olive oil, balsamic vinegar, Dijon mustard, fresh lemon or lime juice, garlic, and fresh herbs. By making your own salad dressing, you have control over what you eat. Store-bought dressings can be a bit more confusing and you’ll need to scrutinize their ingredients lists. Here are two salad dressing recipes:

Green Goddess Dressing (Phase 1) — In a blender, combine 1/2 medium avocado, 3 tablespoons low-fat mayonnaise, 3 tablespoons nonfat or low-fat plain yogurt, 1 tablespoon water, 2 roughly chopped scallions, and 1 small clove garlic; puree until smooth. Add 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh tarragon, and 2 teaspoons fresh lemon juice; blend just until combined. Season with salt and freshly ground black pepper to taste.

Soy-Ginger Dressing (Phase 1) — Whisk together 2 tablespoons reduced-sodium soy sauce, 2 tablespoons rice wine vinegar, 1 1/2 teaspoons grated fresh ginger, and 1 minced garlic clove. Slowly whisk in 1/4 cup canola oil.

Learn How to Serve Salad Dressings
We recommend using no more than 2 tablespoons of dressing per serving, but go especially easy on the creamier options.