How to prepare diet mayonnaise at home. Dietary mayonnaise at home. Kefir mayonnaise

The dietary version of the recipe differs from the classic one. PP mayonnaise is a sauce made from sour cream (yogurt, cottage cheese) with the addition of spices and seasonings, which is completely different from the traditional version made from butter and eggs.

Most PP sauces are prepared using dairy products. But don't buy low-fat ones - it won't lead to weight loss. The fact is that fats are necessary for our body - for healthy hair, skin elasticity, and proper production of hormones. And low-fat products often contain harmful sugar and other chemicals, due to which manufacturers manage to keep the taste of the dairy product unchanged. Therefore, it is better to choose low-fat milk. It contains enough healthy fats for the body, and some also contain beneficial probiotics and lactobacilli, such as yogurt. The lowest calorie fermented milk products are:

Natural yogurt;
Soft cheese;
Sour cream - choose up to 15%.

If you are lactose intolerant, replace the milk with bean or apple puree. You can also use vegetable milk instead of animal milk - coconut or cashew yogurt.

How to prepare pp recipe

PP mayonnaise is prepared without raw eggs, but most recipes include boiled yolks. The dietary sauce also contains mustard. To make the taste of mayonnaise closer to the original, use strong homemade mustard, prepared yourself.

Please note that proper nutrition does not equal a diet. You can prepare healthy mayonnaise according to the traditional recipe - with butter, raw eggs, mustard and lemon juice. By replacing refined vegetable oil with a healthier one, such as avocado oil or olive oil (high quality). A delicious classic version of mayonnaise is suitable as a dressing for any salad. But, it is better to cook this option not often and for those who are not overweight, since a tablespoon will contain about 100 Kcal.

If you are looking for low-calorie mayonnaise, consider 3 basic recipes that include various dairy ingredients.

Mayonnaise made from yoghurt and mustard

The easiest sauce, prepared without eggs. The recipe is suitable for dishes that have their own bright, rich taste. For example, for, or other meat snacks. The taste of mayonnaise is very subtle and delicate.

Ingredients:

250 g natural yogurt;
1 tablespoon lemon juice;
⅓ teaspoon salt;
½ -1 teaspoon;
pepper, paprika - optional.

Cooking method:

Place all ingredients in a blender and blend. You can do without equipment by mixing the mixture manually with a fork or whisk.

Dietary mayonnaise made from sour cream and yolks

The sauce has a bright, characteristic taste, similar to traditional mayonnaise. The amount of sauce is enough to prepare a large portion of salad for the whole family.

Ingredients:

250 g sour cream 15%;
2 eggs (only yolks are needed);
½ teaspoon (if you take store-bought, you may need more - taste);
⅓ teaspoon salt.

Step by step method:

Boil the eggs hard. Cool under cold water. The protein can be added to the salad along with the rest of the ingredients, but we need the yolks - grind them with a fork.
Place sour cream, mustard in a bowl, add ground yolks and salt. Mix the mixture well, breaking up any lumps of yolks. You can do without a blender by whipping the mixture by hand, with a fork or a whisk.

The mayonnaise tastes identical to store-bought mayonnaise, but the product has a short shelf life. Prepare mayonnaise immediately before dressing the salad. The sauce is enough for one medium salad, for example.

Mayonnaise made from soft cottage cheese (also the recipe is suitable for the keto diet and Dukan)

The sauce for this recipe includes a high protein content in its composition. Therefore, it will be an excellent option for those who adhere to a protein diet. And also suitable for PP specialists.

Ingredients:

100 g soft cottage cheese 1-2%;
yolk 1-2 eggs;
1 teaspoon mustard;
1 teaspoon lemon juice;
salt to taste;
ground pepper, garlic, paprika, dried herbs - optional.

Step by step method:

Boil the eggs hard. Cool, clean. We put the egg whites in a salad or eat them.
Place the yolks, cottage cheese, mustard into a blender, and squeeze out lemon juice. Whisk the sauce. Add salt and other spices to taste.

Diet mayonnaise based on cottage cheese is enough to season 500-600 g of salad.

Flavoring Options

PP mayonnaise can be prepared using various products, adding spices and seasonings.

Above are just some of the recipes. After all, there are also lean, vegan and raw food recipes, and all of them can be eaten on PP. However, it is possible to supplement the finished diet sauce with various ingredients that will give a different taste and aroma. For example:

Fresh herbs - tarragon, rosemary, thyme, cilantro, dill, parsley;
Ground curry;
Hot chili pepper;
Chopped nuts;
Finely chopped fresh ginger (or dry powder);
Grated horseradish;
Chopped green onions;
Sun-dried tomatoes;
Fresh garlic pressed through a press or dry granulated;
Capers.

If you don’t know which additive to choose, divide the mayonnaise into small portions, adding a different seasoning to each. Try it and find your taste!

From the author: “A couple of days ago I wrote a post about my culinary discoveries of this year. I listed this mayonnaise among other things and promised to write about it. It probably shocked me very, very much. So here is my gift for the New Year. There will be Olivier and herrings under fur coats, admit it? Well, you won’t go to the store for mayonnaise? Okay, let’s say you decide to make homemade. And so you turn on the mixer and pour in the oil in a thin stream. You get incredible homemade REAL mayonnaise. Not like store-bought mayonnaise. from the chicken pockmarks. And everything would be fine, but....... You are very tired of pouring mayonnaise in a thin stream. After pouring in about 300 ml of oil, you changed your mind about eating both Olivier and fur coat. But you want to, don’t you?

Now I will tell you how to make an equally incredible mayonnaise, but with only 3 tablespoons of oil. I didn't believe myself when I first tried it.

In general, mayonnaise is an emulsion sauce. What does it mean? The yolk, and incredibly, just one (!!!) yolk is able to “absorb” an incredible amount of oil, turning with it into a thick emulsion. But this is why good mayonnaise consists of 80% vegetable oil. But there is a secret in this mayonnaise - a trick that will help you save a lot on calories and not lose in taste and texture.

Ingredients for approximately 150 g of sauce

1 yolk
1.5 tsp mustard
3 tbsp. olive oil

3 tbsp. low-fat cottage cheese - voila, that's the secret!
1\2 tsp. Sahara
1\4 tsp. salt
1\2 tsp. or curry powder to taste (optional)

The cooking technique is the same as classic mayonnaise. Who doesn't know...
Once again, I would like to draw your attention to the fact that you need to pour in the oil drop by drop, whisking constantly.
1. Place the yolk in a mixer bowl*, add salt and mustard. Stir.
*I, of course, make mayonnaise in my Kitchenade. This is very convenient - you don’t need to hold the mixer in your hand, but just slowly add oil. And not even as slow as if it was done manually or with a regular mixer. But mayonnaise is whipped both with a whisk and by hand (a good way to burn calories), and with a regular mixer.
2. With the mixer running, begin to gradually (very) add the oil, whisking until you obtain a thick emulsion.
3. Continuing to beat, add cottage cheese 1 spoon at a time. But beat for a short time, just until you get a thick, homogeneous sauce.
4. Add sugar, curry if desired, and add more salt if needed.

Believe me, an incredible result! Thick, smooth and very tasty mayonnaise!
ATTENTION cottage cheese!
I have made this mayonnaise 3 times already.
The first time I found Valio 0% cottage cheese. He was the best fit. Why? Simply because it has a very “smooth” consistency. The mayonnaise turned out perfect! Conclusion: take very smooth, low-fat cottage cheese, similar to sour cream.
The second time I took 9% coarse mayonnaise. The result is visible in the photo. Even though I wiped it, the grains remained.

The third time I took 3.2% yogurt. It’s also very good (the result is in the title photo), but the mayonnaise turns out less thick and more sour. By the way, I prepared it for the photo, put it in the refrigerator, and forgot to use it. Now I opened it to check - it has not lost its texture at all, it has even thickened (which is typical for yogurt). But I do not advise you to keep homemade mayonnaise for more than one day. Still, a raw egg. By the way, before breaking the egg, wash it well.

OK it's all over Now! Happy New Year and happy Olivier under your fur coat!

Homemade mayonnaise has many advantages over ready-made mayonnaise, which can be purchased at any grocery store. When preparing the most popular sauce at home, you can get a very tasty and healthy product. You can add any spices to it, and due to the absence of preservatives in this product, it will not be as harmful as the store-bought equivalent.

If you don’t know how to make homemade mayonnaise, then this article is for you. To prepare this sauce you only need a few ingredients and 5 minutes of free time.

Making mayonnaise at home using a blender and mixer

There are a lot of recipes for making this homemade salad dressing.

This store-bought sauce contains various thickeners, flavors, stabilizers and other additives, some of which can be harmful to the body.
There are no such additives in homemade sauce. But at the same time, the finished product can give salads and other dishes an equally original taste.

Homemade mayonnaise ingredients can be mixed either with a mixer or with an immersion blender.

This popular sauce is made by mixing egg yolks and refined oil.
Its taste can be changed by adding spices and seasonings to the base.
You can also add vinegar (apple or wine) to this sauce, giving it a piquant sourness.
Instead of vinegar, you can use apple or lemon juice for this purpose.

IMPORTANT: The thickness of this sauce depends on the amount of vegetable oil. The more you add this ingredient, the thicker it will be.

Preparation with a mixer.

Place egg yolks (2 pcs.), mustard (0.5 teaspoon), sugar (1 teaspoon) and salt (pinch) into the mixer bowl.
Start beating the ingredients at low speed and gradually increase it to medium speed.
We begin to pour in refined vegetable oil (150 ml) in a small stream, continuing to beat the future mayonnaise with a mixer from bottom to top.
As soon as you feel that the mixture begins to thicken, add lemon juice.
Its quantity depends on the purpose for which you will use mayonnaise.
For sour vegetables you need a small amount of this ingredient

Mayonnaise with plenty of lemon juice is suitable for dressing neutral salads. The average amount of this ingredient in mayonnaise (2 teaspoons).

Preparation with an immersion blender.

Add egg (1 pc.), sugar (0.5 teaspoon), salt (0.5 teaspoon) and mustard (0.5 teaspoon) to the blender bowl.
Mix these ingredients until smooth. Turn on the lowest speed and pour in vegetable oil (150 ml) drop by drop.
When the sauce becomes thick, add lemon juice (1 tablespoon)
Also at this stage you can add seasonings, spices, garlic and other flavoring ingredients
Close the lid and increase the speed to medium

IMPORTANT: Before using mayonnaise, it must be cooled in the refrigerator.

Low-calorie diet mayonnaise recipe

Mayonnaise has long been “recorded” in products that negatively affect the figure

But, there are several recipes for this sauce, the caloric content of which allows us to consider this product dietary.

No oil. The main source of calories in such sauces is oil. And if you exclude it, you can prepare a low-calorie dressing for dietary dishes.

To prepare this sauce you need:

Boil the egg and separate the yolk and white
The yolk needs to be mashed and mixed with mustard (1 teaspoon)
Then you need to gradually add liquid cottage cheese (100 g) to this mass.
You can add salt, spices, pepper and other ingredients
Mix until smooth and place in the refrigerator

From yogurt. Low-calorie yogurt as the basis for sauces and salad dressings has long been successfully used in dietary nutrition.
To prepare this sauce you need:

beat thick yogurt without filler (150 ml) with mustard (1-2 teaspoons)
You can add chopped herbs, salt and spices to it

From sour cream. Very tasty low-calorie mayonnaise is obtained if:

Use low-fat sour cream (250 g) as its base.
It must be mixed with olive oil (80 ml), honey (1 teaspoon), mustard (0.5 teaspoon) and lemon juice (1 tablespoon)
You can also add turmeric, ground pepper, and apple cider vinegar to this sauce.

According to Dukan's recipe. The diet, which was developed by the French doctor Pierre Dukan, is very popular. It is based on protein foods. But, in the diet of this diet there is a place for mayonnaise. Dukan himself had a hand in his recipe.

Boil eggs (2 teaspoons)
Separate the yolks and mix them with lemon juice (5 drops), mustard (1 teaspoon), cottage cheese (3 tablespoons) and kefir (3 tablespoons)
You can add a pinch of salt (not more than that), ground pepper and sugar substitute (to taste)

Homemade mayonnaise with eggs

The most popular mayonnaise recipe is “Provencal”

You can make this sauce yourself.

To do this you need:

separate the yolks (2 pcs.) from the whites
add salt (0.5 teaspoon), pepper (2 pinches), sugar (1 teaspoon) and mustard (3/4 teaspoon)
Beat with a mixer until smooth
Pour oil (200 ml) into the resulting mass in a thin stream and whisk until the sauce thickens.
Add vinegar (1 teaspoon) and lemon juice. Whisk until the sauce becomes light in color.
Add the whites of one egg and mix everything again
At this stage, you can add spices to the mayonnaise to taste.

INTERESTING: This sauce recipe is considered a classic. “Provençal sauce from Mahon” later became known simply as mayonnaise.

Mayonnaise without eggs

In a deep bowl, mix milk (150 ml) and vegetable oil (300 ml) until a homogeneous emulsion
Add salt (3/4 teaspoon), lemon juice (2-3 tablespoons), mustard (1 tablespoon)
beat with a mixer or blender at high speed. The mass should begin to thicken before your eyes
Add sugar (0.5 teaspoon) and spices
make the mass homogeneous and put it in the refrigerator
In a few minutes the mayonnaise will be ready

SECRET: If the mayonnaise does not thicken the first time, you need to leave it in the refrigerator for several hours and then beat it again.

Mayonnaise with mustard

The legendary chef Olivier first prepared his famous sauce from three ingredients: turkey eggs, olive oil and Dijon mustard.

According to many gourmets, it is this type of mustard that makes mayonnaise such a popular sauce.

Place the yolks (2 pcs.) into a mixing bowl with an immersion blender.
vegetable oil (1 cup)
salt, sugar, lemon juice and Dijon mustard
Mix ingredients at highest speed. You should get a thick sauce
Place it in the refrigerator and use it after it has cooled.

Mayonnaise with vinegar

Below is a recipe for salad dressing with vinegar.

It tastes like 65% mayonnaise, which you can buy at any grocery store.

Its viscous consistency and pleasant sweet and sour taste allow it to be used as a dressing for almost any salad.

Allow the food to warm to room temperature
Then, peel raw chicken eggs (2 pcs.) and place them in the bowl of an immersion blender
Add salt and sugar there (1 teaspoon each)
Beat at low speed for about two minutes.
Then add ground black pepper (0.5 teaspoon) and balsamic vinegar (1 teaspoon) to the resulting lush mass. It can be replaced with wine or apple cider vinegar
And beat for another 1-1.5 minutes
Without turning off the blender (it should run at minimum speed), pour in the vegetable oil
In order for the mixture to mix better, you need to add oil in portions. After each serving of 30-40 ml you need to increase the speed of the blender
It is necessary to beat until the mass becomes viscous and viscous.
When the consistency takes on the appearance of store-bought mayonnaise, the mass should be transferred to a jar with a tight-fitting lid and placed in the refrigerator for 30 minutes.

Quail egg mayonnaise

According to many nutritionists, quail eggs are very healthy

Yes, they contain compounds that are not found in chicken eggs.
But this does not mean that they are more useful.
In addition, it is believed that quail eggs cannot contain salmonella. This is also a misconception.
However, the taste of quail eggs and their nutritional qualities have made them one of the most popular ingredients in various sauces.
And mayonnaise in this case is no exception.

SECRET: In order for mayonnaise to turn out really tasty, about 1 hour before preparing it, you need to put all the ingredients on the table.

After that, break the shells of quail eggs (4 pieces) and pour the yolks and whites into the bowl of a submersible blender
Add salt (1 teaspoon) and sugar (1 teaspoon) to them.
Beat until thick foam
Without turning off the blender, add vegetable oil (150 ml) portionwise and beat the mayonnaise until thick and creamy.
Then add apple cider vinegar (1 tablespoon) and mix everything again.
Before using this sauce, it must be cooled in the refrigerator.
You can add pepper, mustard and other ingredients to it to change the taste

Homemade mayonnaise from Yulia Vysotskaya

As you can see from the previous recipes, mayonnaise can be made quite easily.

Famous TV presenter Yulia Vysotskaya prepares this sauce according to this recipe

Separate the yolks from the whites. Proteins can be used to prepare other dishes
Place yolks (2 pcs.) in a mixer bowl
Peel the garlic (2 cloves) and crush it in a mortar
Add the resulting slurry to the yolks
Add salt (1/4 teaspoon), Dijon mustard (0.5 teaspoon), sugar (1 teaspoon) and apple cider vinegar (0.5 teaspoon)
Beat for 10 seconds
Pour in oil (175 ml) in a thin stream. At the same time, we do not stop the work of the mixer. Pour in more vinegar (0.5 teaspoon) and bring the mixture to a homogeneous state
Add more oil (175 ml). We also do this carefully
The mayonnaise should begin to thicken and take on its usual appearance.
Cool it in the refrigerator and use it for its intended purpose.

Homemade Lenten Mayonnaise

People who adhere to religious traditions or those who want to look slim and fit practically do not use such high-calorie dishes as mayonnaise in their diet.
But, there are Lenten recipes for this sauce that are allowed in the diet during Lent.
And for people who stick to diets, they will not “spoil” their figure.

We dilute starch (2 tablespoons) in a small amount of vegetable or mushroom broth (10 - 20 ml). About 80 ml of broth needs to be heated and diluted starch added to it
When the base has cooled and thickened, add mustard (1 teaspoon), vinegar (1-2 teaspoons) and lemon juice (1 teaspoon).
Stir and add a pinch of salt, sugar (1 teaspoon) and sunflower oil.
Mix all ingredients with a blender at high speed

Homemade liquid mayonnaise

Liquid mayonnaise is perfect for some meat dishes, vegetable and pasta casseroles.

This sauce is prepared by reducing the butter or the number of yolks from the classic recipe. If the mayonnaise turns out thick, but you need liquid, then you can simply add warm water to it.

Pour milk (100 ml) and vegetable oil (200 ml) into the blender bowl.
Beat for about 1 minute
Add salt, sugar and mustard
And mix everything again

In order for this sauce to turn out, it is important that the milk is first brought to room temperature.

Mayonnaise for Caesar salad

There are several options for Caesar salad dressing. The classic version of the sauce is prepared as follows.

Bring water in a saucepan to a boil. And when it boils, turn the heat to low
And lower the egg into the water for 1 minute. Before such a procedure, it must be pierced with a needle at the point of the blunt end.
After which, the egg must be removed from the boiling water and left to cool.
After 10 minutes, the egg must be cracked and its contents placed in a cup. If any white remains on the shell, it must be scraped off and placed in a cup.
Pour in the juice of half a lemon and whisk
Beat and at the same time pour in olive oil (1 tablespoon)
The finished mass should have the consistency of liquid sour cream

This sauce can be stored in the refrigerator for no more than a day.

Add half a teaspoon of Woodster sauce

You can experiment when making Caesar salad dressing. For example, replace Woodcester sauce with mustard. And if you want, you can add Parmesan.

Irina. I make mayonnaise from soybean oil and rice sauce. It makes an excellent salad dressing from Asian cuisine. I love.

Kate. I like cheese mayonnaise. I take regular cheese, grate it and add it to the ingredients of classic homemade mayonnaise. It turns out very tasty. You can even just spread it on bread and eat. True, the main thing is not to get carried away.

Video: Homemade Provencal in 3 minutes

Delicate mayonnaise can be easily found on store shelves, but real dietary mayonnaise is obtained only when prepared at home. It contains no flavoring additives, no mysterious stabilizers, no harmful carcinogens. You buy products for him yourself, check their quality, and create the necessary proportions. How to make a dietary version of mayonnaise on your own?

Homemade mayonnaise with yogurt

Diet mayonnaise at home is low in calories, high in vitamins and has an amazing taste. It doesn't look like store-bought variations, but it replaces them quite well. According to the recipe we need the following products:

natural yogurt – 150 ml;
juice squeezed from half a lemon;
mustard – 1 teaspoon;
egg - 1 piece;
ground black pepper - on the tip of a knife;
salt to taste.

Preparation:

Boil the egg hard, mash it with lemon juice, pepper and mustard.
Dilute with yogurt, add salt and knead.
Lightly beat with a whisk to give the mass airiness and volume.

So we have a dietary, light one that can be used to dress salads, and more. By the way, it contains a lot of vitamins and other useful elements.

Mayonnaise for vegetarians

Definitely dietary mayonnaise is obtained if you cook it without eggs. This dressing is suitable for vegetarians and will be served on the table during fasting days. For her we will take:

vegetable broth – 100 ml;
vegetable oil – 100 ml;
starch – 40 grams;
lemon – half the fruit (squeeze the juice out of it);
mustard - half a teaspoon;
sugar - half a teaspoon;
salt to taste.

Preparation:

Boil vegetable broth and cool it. Divide into two parts.
Add starch to one part of the broth.
The second half of the broth must be heated to 40 degrees. Then pour into it the part that was mixed with starch. Pour in a thin stream.
While continuing to heat the liquid, stir it constantly to prevent the formation of lumps.
As soon as the mixture begins to thicken, turn off the heat and leave to cool.
Add the remaining ingredients, except vegetable oil, into the cooled mixture.
Take a whisk and start whisking the sauce. Add oil while whipping.

Recipe without oil

We have already reviewed recipes made from yogurt and without eggs, but absolutely dietary mayonnaise must be prepared without oil, a source of fat. It requires very few products:

yolk from a boiled egg;
1 teaspoon mustard;
liquid cottage cheese – 100 grams.

Preparation:

Knead the yolk with a fork, mix with mustard, pour our liquid cottage cheese into them in small portions.
Let's move on to whipping. We use a whisk. We obtain a homogeneous mass, salt it to taste.

In the resulting form, mayonnaise is served with meat and fish dishes, and as a dressing for salads. If you add a little imagination and diversify the flavors, you will get a wonderful sauce for pasta or chicken. The paprika will give it a nice color and it will go perfectly with the pasta. To improve the taste of chicken, add tarragon to mayonnaise. By garnishing the dressing with olives, you can surprise your family with mouth-watering seafood dishes.

Recipe according to Dukan

We specially found this recipe for lovers of fashionable diets. Despite the fact that the diet developed by the French doctor, Pierre Dukan, causes a lot of controversy, we decided to offer you this recipe. It does not contain any special products, it is made quickly, and in terms of calories, everything is modest and digestible for those who watch their figure. Products:

cottage cheese – 3 tablespoons;
kefir - the same amount as cottage cheese;
boiled yolks - 2 pieces;
lemon juice – about 5 drops;
mustard – 1 teaspoon.

Preparation:

The cottage cheese must be passed through a blender so that it turns into a homogeneous paste.
Then we begin to add the remaining ingredients to the blender bowl. First come the pre-pounded yolks, followed by kefir, then mustard and lemon juice.
For pleasant flavors, add sweetener, salt, and pepper in very small quantities.
Beat all products for 5-10 minutes.
Pour the finished sauce into a special container and let it stand in the refrigerator until it thickens. Now it can be used to season dishes.

Recipe with beans

Proponents of a healthy lifestyle call this low-calorie sauce pp-mayonnaise (from the phrase “proper nutrition”). We will cook it with beans. What products to take:

white beans - 1 cup cooked at home, or 1 can from the store;
olive oil – 3-4 tablespoons;
lemon juice – 2 tbsp. spoons;
mustard – 1 teaspoon;
salt – 2/3 teaspoon.

Preparation:

Mash the beans in an immersion blender, making a thick porridge. If you use boiled beans, you can leave some of the broth from them. It is useful for giving mayonnaise a liquid state.
Add 2 tablespoons of oil and knead again.
Add mustard and use the blender again.
Add lemon juice and knead again. If the sauce is too thick, you can add oil, or use bean broth or boiled water.

The taste of this mayonnaise is slightly different from the usual one, but fans of proper nutrition are no strangers to altered flavors of traditional dishes.

Culinary secrets

How to make dietary but tasty mayonnaise:

if the sauce turns out to be very thick, you can dilute it with ordinary boiled water, adding it in small portions;
It is easier to achieve homogeneity of the mass if you mix products at room temperature;
in order not to wait for the grains of sugar to dissolve, you can take powdered sugar;
You can use a blender to beat the sauce, but you will have to work carefully (the speed of the device should not be high, the products are introduced separately).

Remember that homemade mayonnaise does not contain preservatives, and therefore does not have a long shelf life. It can only be kept in the refrigerator for a day.

Homemade mayonnaise is easy to prepare. Any housewife can handle this recipe. And it will take a little time to prepare the sauce - about 40-50 minutes.

Look after your health and!

Dietary homemade mayonnaise is prepared on the basis of vegetable oil or natural yogurt. This yogurt mayonnaise will not allow you to gain weight and the benefits from it will be much greater than from store-bought ones. Store-bought analogues contain preservatives, as well as stabilizers and dyes, which not only increase the calorie content of the product, but also make it harmful to health. It would be much better to make homemade mayonnaise instead. This light sauce will perfectly highlight the taste of your dish. In addition, this dietary option is perfect for all those who are worried about their figure.

The recipe is amazingly simple, because all you need to do is mix the necessary ingredients.

To prepare you will need:

eggs – 2 pcs.;
yogurt - 0.5 cups;
mustard – 0.5 tablespoon;
vegetable oil (olive) – 100 ml;
garlic - optional.

How to make homemade diet mayonnaise?

Take 2 eggs and separate the yolk from the white. Pour the yolk into a deep bowl.
Add mustard to the yolk (mustard powder if desired) and salt. Beat with a mixer until smooth.
Little by little we begin to add vegetable or olive oil. Beat with a mixer. After 5-6 minutes, add yogurt. We continue to beat everything thoroughly with a mixer. If you wish, you can add mashed garlic. Our mayonnaise should be similar to sour cream, having the same dense consistency.
We transfer our viscous mixture into a glass or plastic plate or a jar with a lid. Place in the refrigerator for 30-50 minutes. After which, our mayonnaise can be served!

As you can see, the sauce recipe is really simple. It can be prepared right on the day of the holiday. This mayonnaise will make many dishes as tasty and piquant as possible. The main condition for preparation is that all products must be fresh, at room temperature. This sauce can be combined with others, such as ketchup or mustard.

This homemade mayonnaise will be fertile ground for culinary creativity. You can prepare an unusual sauce from mayonnaise and mustard for your feast. Diet mayonnaise is suitable for various dishes. These can be dishes from meat and fish, seafood, vegetables (boiled, fried, steamed). In addition, it goes well with salads, sandwiches, canapés and other snacks. The taste of the sauce is soft, light, completely unobtrusive.

Bon appetit!