Best-Tasting Light Mayonnaise
Picks for the tastiest brands of light and olive oil mayonnaise, plus a recipe for healthy homemade mayonnaise.
Homemade Mayonnaise Recipe
If you've never tried homemade mayonnaise, you might be surprised at how
much tastier it can be than the commercial variety. And if you've got a food
processor, it's easier to make than you might think.
This recipe for lighter homemade mayonnaise calls for canola oil, but you
can use olive oil if you prefer. You can also change some of the ingredients to
make it sweeter or spicier.
1 large egg (use a higher omega-3 brand, if available)
1 tablespoon champagne vinegar or lemon juice
1/4 teaspoon Dijon Mustard
1/4 teaspoon honey (granulated sugar can be substituted)
1/4 teaspoon salt
1/4 teaspoon white pepper (black pepper can be substituted)
1/2 cup canola oil
6 tablespoons fat-free sour cream (light sour cream can be
- In food processor, combine egg; vinegar or lemon juice; mustard; honey;
salt and white pepper, pulsing until totally blended.
- With food processor running, slowly add canola oil in a steady stream
through the open tube on the lid (about 60 seconds). Scrape sides of food
processor bowl with rubber spatula, add fat-free sour cream and pulse a few
- Add more vinegar, mustard, honey, or pepper if needed for desired
Yield: 1 1/8 cup (18 tablespoons)
Per tablespoon: 62 calories, .5 g protein, .9 g carbohydrate, 6.3 g fat, .5
g saturated fat, 4 g monounsaturated fat, 1.8 g polyunsaturated fat, 12 mg
cholesterol, 0 g fiber, 44 mg sodium. Calories from fat: 91%. Omega-3 fatty
acids: .6 gram, Omega-6 fatty acids: 1.2 grams.
(Elaine Magee, MPH, RD, is the "Recipe Doctor" for WebMD and the author of
numerous books on nutrition and health. Her opinions and conclusions are her