Low Fat Alternative Mayonnaise Recipes
We all love mayonnaise, but it is inherently high in calories. In today's article we'll be looking at some low fat and egg free alternatives.
Mayonnaise is a great dressing that is used all over the world and in hundreds of dishes and recipes. However, it’s true that it can cause some health problems due to the fat content (mostly due to the egg). In today’s article we’ll be looking at alternative mayonnaise recipes, some with egg and others with a low egg content.
You don’t need to be a vegan to make alternative “mayonnaise”. However, if you want to protect your body from cholesterol, cardiovascular diseases, obesity, and greasy skin, then read the following article to find some great alternative mayonnaise recipes, and all of them low fat or with low fat options.
Alternative mayonnaise receipes: Eggless mayonnaise
The first of our alternative mayonnaise recipes is an eggless one. One of the advantages of this mayonnaise is that you can heat it up and it won’t be bad for your stomach (unlike the kind you buy in the supermarket). Since it doesn’t have eggs, you can add it to broths and even boil it. The ingredients that you will need are:
- 1 cup of milk
- Olive oil
Firstly, put the milk and salt in the blender and begin to mix it. Then, little by little add in the olive oil until you get a thick paste. After that, pour it in a jar or airtight container, preferably a glass one, and put it in the refrigerator. You can save it for a few days because it won’t go bad. It’s great to take to the beach for a day out, for example. If you want it to be lower in fat, then use low fat or soy milk. Alternatively, you can add minced onion, garlic, or even mustard to change the flavor a little.
Vegan mayonnaise recipe
This is “veganese” and you can use it in sandwiches, cakes, stuffing, etc. It is very easy to make and doesn’t have any animal origins. This is what you will need:
- 1 potato
- 1 carrot
- Lemon juice
- 3 tablespoons of oil
- 1 tablespoon of mustard
Firstly peel, wash, cut, and boil the potato. Then peel, wash, and cut the carrot. After that, squeeze the lemon juice from the lemon. Blend all of the ingredients (with the oil and mustard) until you get a smooth paste. Finally, put it in an airtight container in the refrigerator. A variant is vegan beet mayonnaise. Instead of using a potato, use this purple root, but make sure it’s raw. It goes very well with rice.
Read more: The Seven Best Sources of Vegan Protein
Mayonnaise made from soy milk
This is called “Soy-naise” because it’s made of soy milk. The ingredients are:
- 1 cup of sunflower oil
- 1/4 cup of soy milk
- A half clove of garlic
- Lemon juice (or the equivalent of vinegar)
- Salt to taste
Next in our selection of alternative mayonnaise recipes is one made from soy milk. Firstly, put the soy milk, oil, and garlic in the blender. Mix well on high. Once it is mixed well, turn it off so that the oil thickens. Lastly, add in the lemon juice and mix it a little more until it thickens. The variants are beets or cooked carrots, mustard, or avocado. Each one will give it a different color.
This option is truly delicious and it will give a different flavor to your meals. Like the other recipes, it barely needs any preparation or ingredients. The only things you will need in this case are:
- 1.6 pounds of carrots
- 1/4 cup of olive, corn, or sunflower oil
- 1 garlic clove (if you like it milder, you can put in just half)
- 1 pinch of salt
- Lemon juice
Firstly, peel and cut the carrots in thin slices. Then cook them until they are tender but not overcooked. Let them cool a little bit and, finally, blend them with the other ingredients. You will get a smooth and orange-colored paste. If you want more flavor, add more oil. You can refrigerate it for a week but don’t freeze it because it will lose its flavor and consistency.
A lighter mayonnaise
This is a natural yogurt mayonnaise and is much lighter and healthier than the kind you buy in supermarkets, or even the kind you make with eggs. The ingredients are:
- 1 container of natural yogurt
- A few drops of lemon juice
- A pinch of salt
- 1 tablespoon of oil
Put all of the ingredients in a blender and mix it well until you get a creamy and smooth paste. Put it in a container and put in the fridge. That’s it. You can add a few variants, like well minced parsley and pepper for a stronger flavor, or a thinly diced celery stalk for a fresher taste. All of them are low in calories and ideal for those on a diet.
Hazelnut and pear mayonnaise
The last of our alternative mayonnaise recipes is something a little different. This version is fruitier, milder, and very delicious! It could be the small detail that’ll make your plates irresistible. You can combine it with fresh asparagus, steamed vegetables, sandwiches, or salads. Some people prefer to use it as a side or with toast. The ingredients are:
- 1 egg
- 1 garlic clove
- 100 ml of sunflower oil
- 1 big pear
- 20 hazelnuts
Firstly, peel the pear and as much as you can of the hazelnut shell (if you didn’t buy the peeled kind). Put them in the blender along with the rest of the ingredients until you get the same texture as the “common” mayonnaise. Add salt and pepper to taste, and lastly, nutmeg.
Images courtesy of Conana, Stu Spivack, Stacey Spensley, Laurel F, Lachlan Hardy, Quinn Dombrowski