Low-calorie mayonnaise
8 servings
30 minutes
Everyone is afraid of mayonnaise like the devil fears incense, largely because of its powerful calorie content. There really is nothing wrong with it. In this recipe, the calorie content is reduced, which makes mayonnaise even more attractive.
1
Prepare all the ingredients.
2
Separate the yolks from the whites. The whites can be frozen and used in desserts later.
- Chicken egg: 2 pieces
3
Whisk the yolks.
- Chicken egg: 2 pieces
4
Add mustard and whisk again.
- Dijon mustard: 1 teaspoon
5
Gradually add the oil in a thin stream while continuously whisking (this will take a few minutes). If you add the oil too quickly, the yolks and oil will separate and will not come together into a single mass.
- Vegetable oil: 250 ml
6
After about half the volume of oil is mixed, add vinegar.
- White wine vinegar: 1 tablespoon
7
Gradually add the remaining butter while continuing to whisk continuously.
- Vegetable oil: 250 ml
8
Add salt to the mayonnaise.
- Salt: to taste
9
Squeeze lemon juice into the mayonnaise.
- Lemon: 0.5 piece
10
Mix mayonnaise with yogurt until smooth.
- Fat-free yoghurt: 150 ml
11
Store in a sterilized jar in the refrigerator for 5–7 days.
