How to Make Low Fat Mayonnaise

How to Make Low Fat Mayonnaise How to Make Low Fat Mayonnaise The thickness and flavor of the mode made mayonnaise differs based on the used ingredients and herbs. There are a number of recipes specific to particular countries and regions. The French mayonnaise recipe uses mustard as a common ingredient, while the Spanish recipe uses olive oil. You can choose your recipe before making the low fat mayonnaise and include the same in delicious dishes and snack items.

Recipe I

Ingredients

4 tablespoons of low-fat cottage cheese
1 egg white (preferably fresh eggs)
2 tablespoons of vinegar
2 tablespoons of lemon juice
1 teaspoon of Dijon-style mustard
3/4 teaspoon of onion powder
1 teaspoon of soy sauce
1 teaspoon of minced garlic
coriander leaves
dry basil powder

Instructions

Add the low-fat cottage cheese, fresh egg white, vinegar, lemon juice, Dijon-style mustard, onion powder, soy sauce, minced garlic, coriander leaves and dry basil powder to an electronic blender or food processor. Process all the ingredients till you get a creamy and smooth mixture.
Transfer the mixture to a glass bowl and keep it in the refrigerator overnight.
The low fat mayonnaise will be ready by the next day to be served as a dip or salad dressing. You can even use the mayonnaise over next 2 to 3 days by storing it inside the refrigerator.

Recipe II

Ingredients

2 tablespoons of cornstarch
1 teaspoon of sea salt
1 teaspoon of dry mustard
1/8 teaspoon of cayenne pepper
1 cup of evaporated whole milk
1 teaspoon of honey
1 large egg
2 tablespoons of lemon juice
2 tablespoons of apple cider vinegar
1/4 cup of virgin olive oil

Instructions

Measure and add the cornstarch, sea salt, dry mustard, and cayenne pepper into a large bowl. Use a fork and blend all these ingredients well.
Stir in the evaporated whole milk, honey and egg onto the bowl. Combine all the ingredients well.
Transfer the mixture to a 2-quart saucepan and cook over medium heat till it comes to a boil. During the cooking, stir the mixture frequently as it may starts boiling just in a few minutes. Also, whisk the boiling mixture briskly to cream out the lumps. Once the mixture turns thick, remove the saucepan from heat.
Stir in the lemon juice, apple cider vinegar, and olive oil into the saucepan. Transfer the mixture to an electric beaters or food processor and beat it till you see a smooth and creamy mixture.
Now pour in the mayonnaise into a pint-sized glass jar and place a plastic wrap directly on top of the mayonnaise. Screw the lid lightly to cover the jar and keep the jar inside the refrigerator. When the dipping is cool enough, you can remove the plastic wrap. When you use the plastic wrap, it helps in preventing the formation of a skin on top of the mayonnaise during the cooling process.
You can keep the mayonnaise in the refrigerator up to two weeks and use in making the salads and burgers.