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Glass jar filled with creamy homemade mayonnaise on a rustic burlap cloth, surrounded by fresh vegetables like tomatoes, cucumbers, and parsley

light mayonnaise

Discover how to make light mayonnaise at home! A healthier, creamy condiment that elevates your meals. 🍽️🥗
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cup
Course: Condiment
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 large egg Use at room temperature for better emulsification.
  • 1 tablespoon Dijon mustard Adds flavor and helps emulsify.
  • 1 tablespoon white vinegar or lemon juice For tanginess.
  • 1 cup light olive oil or avocado oil Choose high-quality oil for optimum flavor.
  • to taste salt Enhances overall taste.
Optional Additions & Enhancements
  • 1 teaspoon garlic powder For a savory twist.
  • to taste herbs (fresh dill or parsley) Can elevate the taste.
  • to taste spices (paprika or cayenne) For heat.

Equipment

  • 1 Blender For mixing ingredients.
  • 1 clean jar For storing the mayonnaise.

Method
 

Gather Ingredients
  1. Ensure your egg is at room temperature for better emulsification. Gather all ingredients and tools, including a blender or food processor.
Cooking Process
  1. 1. In your blender, combine the egg, mustard, and vinegar or lemon juice.
    2. Blend on low speed for about 10 seconds until mixed.
    3. With the blender running, slowly drizzle in the oil until the mixture thickens.
    4. Stop blending and taste; add salt as needed.
Assembly/Plating
  1. Transfer your light mayonnaise to a clean jar. Seal tightly and refrigerate. Use within a week for the best flavor.

Notes

This light mayonnaise is a healthier alternative to traditional mayo, made with fewer calories but still rich in flavor. Perfect for sandwiches, dressings, and dips. For an even lighter version, try using Greek yogurt in place of some or all of the oil. Store in an airtight container in the refrigerator for up to one week.