Crafting Reduced-Fat Mayonnaise: A Step-by-Step Guide

Introduction: Reduced-fat mayonnaise offers a lighter alternative to traditional mayonnaise, making it a healthier option for those looking to reduce their fat intake. Making your own homemade reduced-fat mayonnaise allows you to control the ingredients and adjust the fat content to suit your dietary preferences. Follow this step-by-step guide to create your own batch of delicious reduced-fat mayonnaise.

Ingredients:

• 1 large egg, at room temperature
• 1 tablespoon Dijon mustard
• 1 tablespoon white vinegar or lemon juice
• 1 cup light olive oil or a blend of light olive oil and neutral-flavored oil (such as canola or vegetable oil)
• 1/4 cup plain Greek yogurt
• Salt, to taste

Equipment:

• Immersion blender or whisk
• Mixing bowl
• Measuring spoons

Instructions:

1. Prepare Ingredients: Ensure that the egg is at room temperature before starting. This helps the mayonnaise emulsify properly. Measure out the Dijon mustard, white vinegar or lemon juice, light olive oil or oil blend, and plain Greek yogurt.

2. Combine Egg and Mustard: In a mixing bowl, crack the egg and add the Dijon mustard. Using an immersion blender or whisk, blend the egg and mustard together until well combined.

3. Add Vinegar or Lemon Juice: Once the egg and mustard are blended, add the white vinegar or lemon juice to the mixture. Blend again briefly to incorporate.

4. Slowly Add Oil: With the immersion blender or whisk running, slowly drizzle the light olive oil or oil blend into the egg mixture in a steady stream. It's crucial to add the oil slowly to ensure proper emulsification. Continue blending until the mixture thickens and becomes creamy.

5. Incorporate Greek Yogurt: Once the mayonnaise has thickened, add the plain Greek yogurt to the mixture. Blend again until the yogurt is fully incorporated and the mayonnaise becomes smooth and creamy.

6. Adjust Seasoning: Taste the reduced-fat mayonnaise and adjust the seasoning as needed. Add salt to taste and blend briefly to incorporate.

7. Transfer to Container: Once the reduced-fat mayonnaise reaches the desired consistency and flavor, transfer it to a clean, airtight container for storage. Use a rubber spatula to scrape down the sides of the bowl to ensure you get all of the mayonnaise.

8. Storage: Store the homemade reduced-fat mayonnaise in the refrigerator for up to one week. Make sure to keep it tightly covered to prevent contamination.

9. Enjoy: Your homemade reduced-fat mayonnaise is now ready to enjoy! Use it as a sandwich spread, salad dressing base, or dip for vegetables. Get creative and incorporate it into your favorite recipes for added creaminess and flavor.

Conclusion: Making reduced-fat mayonnaise at home is a simple and satisfying process that allows you to enjoy the creamy goodness of mayonnaise with less fat. With just a few simple ingredients and a little patience, you can create a homemade version that's fresher and more flavorful than anything you can buy at the store. Experiment with different seasonings and variations to customize the mayonnaise to your taste preferences.