Low-fat Mayo Recipe?

SS6099 ↓

Mon, Mar 26 2012, 9:56 am

Family tradition by us is that we make homemade mayo for Pesach.
Anyone know of a low-fat recipe? I usually use low-fat mayo and with all the additional calories over Pesach, who needs this?
The recipe we use is great but a calorie killer.
Anyone?

Pineapple ↓

Mon, Mar 26 2012, 10:06 am

Use less yolks

↑ SS6099 ↓

Mon, Mar 26 2012, 10:08 am

It's not the eggs. The recipe calls for a ton of oil!

BinahYeteirah

Mon, Mar 26 2012, 10:12 am

Most low-fat mayo has fillers that are not Pesachdik. I am not sure what you could use that would work. The only idea I have is to use less mayo!

↑ SS6099 ↓

Mon, Mar 26 2012, 10:17 am

They sell lite mayo kosher l'pesach....

ra_mom ↓

Mon, Mar 26 2012, 12:21 pm

Why not make a super thick mayo (do you know how to accomplish that?), and then thin it out as needed with water for dressings, when making dips, etc.

↑ Pineapple

Mon, Mar 26 2012, 12:22 pm

Which oil do u use?

↑ ra_mom ↓

Mon, Mar 26 2012, 12:23 pm

Pineapple wrote:

Which oil do u use?

extra light olive oil.

↑ SS6099

Mon, Mar 26 2012, 12:35 pm

ra_mom wrote:

Why not make a super thick mayo (do you know how to accomplish that?), and then thin it out as needed with water for dressings, when making dips, etc.

No I don't. Do you have a recipe?

↑ ra_mom ↓

Mon, Mar 26 2012, 1:10 pm

ds6099 wrote:

ra_mom wrote:

Why not make a super thick mayo (do you know how to accomplish that?), and then thin it out as needed with water for dressings, when making dips, etc.

No I don't. Do you have a recipe?

Sure. Here's my recipe. The trick is in the plastic cup and the s.l.o.w. stream of oil.

No-Fail Mayonnaise

•2 whole eggs
•1 tsp honey or sugar
•1/2 tsp kosher salt
•2 Tbsp lemon juice
•2 cups extra light olive oil

Wash the eggs well with soapy water, to remove any contaminants. Rinse and dry the eggs before cracking.
Process the eggs very well in a food processor.
While machine is still running, add the honey and the salt. Allow seasonings to mix very well. Then add the lemon juice. Continue beating until well combined.
Make a tiny hole on the bottom of a plastic cup using the sharp tip of a knife. Place the cup into the opening of the processor, while the machine is running and beating the eggs. Pour the oil into the plastic cup. Allow the oil to drip slowly into the well beaten eggs. Add the rest of the oil to the plastic cup as it empties. It should take about 20 minutes for all the oil to drip through.

Yield: 2 cups

Keeps in the refrigerator for 10 days.

Inspired

Mon, Mar 26 2012, 3:17 pm

mayo is oil and eggs. low fat store bought mayo just replaces the above with sugar and chemicals.
Light olive oil is the same amount of fat and calories.

Last edited by Inspired on Mon, Mar 26 2012, 3:58 pm; edited 1 time in total

Raisin

Mon, Mar 26 2012, 3:31 pm

I just don't use mayo. But then I put avocado in salads which is probably just as high in calories.

↑ ra_mom

Mon, Mar 26 2012, 4:18 pm

Inspired wrote:

mayo is oil and eggs. low fat store bought mayo just replaces the above with sugar and chemicals.
Light olive oil is the same amount of fat and calories.

I understand that. I use the light olive oil for its taste, not calories.

My suggestion to OP was to make a really thick mayo (accomplished by streaming the oil in reaaaally slowly via hole in a plastic cup), and then thinning it out with water as necessary before using.