Low Fat Mayonnaise Recipe: Silky Emulsion Without the Guilt

Creamy mayonnaise doesn’t require full-fat ingredients to achieve that perfect silky texture. This recipe replaces traditional oil with lighter alternatives while maintaining the rich, velvety consistency you expect from classic mayo.

With just a few simple ingredients and a foolproof emulsification technique, you’ll create a light yet flavorful condiment that works beautifully in sandwiches, dressings, or as a base for other sauces.

Ingredients for Low Fat Mayonnaise

Nine lightened ingredients create a silky, rich emulsion that rivals traditional mayonnaise in both texture and flavor.

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The Greek yogurt is critical here—Fage Total 0% or Chobani Non-Fat provide the ideal tangy base without excess fat. Egg whites replace whole eggs to drastically reduce fat while maintaining emulsion stability. For the oil, light olive oil (not extra-virgin) ensures a neutral flavor that lets the other ingredients shine. Most major supermarkets carry suitable options in their oil aisle.

No Greek yogurt? Low-fat sour cream works in a pinch (adjust tanginess with extra lemon). Out of Dijon? Yellow mustard at half the quantity provides similar emulsifying properties. The vinegar can be swapped for rice vinegar or even a splash of white wine. For strict low-fat needs, reduce oil to 2 tbsp but expect a slightly thinner consistency.

This keeps for 1 week in the fridge in an airtight container. The emulsion may separate slightly over time—just whisk to recombine. Not suitable for freezing as the texture breaks down. Use within 5 days for optimal freshness and stability.

Step-by-Step Instructions for Low Fat Mayonnaise

This method creates a stable emulsion with Greek yogurt replacing most oil while maintaining classic mayonnaise texture.

Step 1: Whisk Acidic Base Components

In a medium bowl, combine the 2 whole Egg Whites, 1 tbsp Dijon Mustard, 1 tbsp White Wine Vinegar, and 1 tbsp Lemon Juice. I use a wire whisk for this initial stage as it creates more precise control over the mixture’s texture than a fork would.

Whisk vigorously for 1-2 minutes until the mixture becomes frothy and pale yellow. The egg whites should double in volume, creating a stable base that will hold the emulsion. This step is crucial—properly whipped egg whites prevent separation later.

Step 2: Gradually Incorporate the Light Olive Oil

With one hand, begin slowly drizzling in the 0.25 cup Light Olive Oil while continuing to whisk constantly with the other hand. The stream should be thin and steady, about the width of a pencil. I’ve found that adding the oil too quickly causes the mixture to break.

As you whisk, you’ll notice the mixture begin to thicken and turn a pale ivory color. Continue until all the light olive oil is fully incorporated. The consistency should resemble thin mayonnaise at this stage, with visible ribbons forming when the whisk is lifted.

Step 3: Fold in Greek Yogurt for Body and Creaminess

Add the 0.5 cup Greek Yogurt to the bowl. Switch to a silicone spatula and fold it in gently but thoroughly. The yogurt adds body and the characteristic tang of traditional mayonnaise while reducing the overall fat content significantly.

Fold for 30-45 seconds until no streaks of yogurt remain and the mixture is completely smooth. The texture should now be thick and creamy, similar to store-bought mayonnaise. Be careful not to overmix, which can cause the emulsion to break.

Step 4: Season and Adjust to Taste

Sprinkle in the 0.25 tsp Salt, 0.5 tsp Granulated Sugar, and 0.125 tsp White Pepper. The sugar balances the acidity from the vinegar and lemon juice, while the white pepper adds a subtle warmth without the visual specks of black pepper.

Fold the seasonings in completely, then taste and adjust as needed. If you prefer a tangier mayonnaise, add an additional ½ tsp of lemon juice. For a sweeter version, increase the sugar by ¼ tsp. The final product should be smooth, creamy, and well-balanced in flavor.

Step 5: Rest for Optimal Consistency

Transfer the mayonnaise to an airtight container and let it rest in the refrigerator for at least 30 minutes before using. This resting period allows the flavors to meld and the emulsion to fully stabilize.

The mayonnaise will thicken slightly as it chills. It will keep in the refrigerator for up to 5 days. If separation occurs during storage, simply whisk vigorously for 15-20 seconds to restore the creamy texture. This version delivers all the richness of traditional mayonnaise with a fraction of the fat.

Essential Equipment for low fat mayonnaise

Whisk and Bowl

Start with a medium stainless steel bowl—I prefer All-Clad for its weight and stability. A wire whisk is essential for that initial emulsification stage. Look for one with a comfortable grip like the OXO Good Grips model. 💡

Precision Tools

A measuring cup with spout makes drizzling the light olive oil much easier. I use Pyrex for accuracy and durability. A silicone spatula helps fold in the Greek yogurt without breaking the emulsion.

Temperature Control

Room temperature ingredients are key. I take my eggs and yogurt out 30 minutes before starting. If your kitchen is cold, place the bowl over a larger one with warm water to maintain ideal temperature.

Storage Solutions

For storage, glass airtight containers work best—I love Le Creuset lidded jars. Avoid plastic which can absorb odors. The mayonnaise will keep for 5 days in the fridge, though it’s so good it rarely lasts that long. ❄️

Backup Plan

If your emulsion breaks, don’t panic. Transfer to a blender and pulse until smooth. For a foolproof method, use an immersion blender with a tall narrow container. This creates perfect mayo every time.

Cleanup

Have hot soapy water ready to clean tools immediately after use. Dried mayo is extremely difficult to remove. I keep a bowl of soapy water next to my workspace for quick cleanup.

Frequently Asked Questions