Low Fat Garlic Mayonnaise Recipes

HOMEMADE GARLIC MAYONNAISE

This garlic mayonnaise is perfect for everything you can think of--especially hamburgers and chicken salad.

Provided by Rudy Torrijos III

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 8

Number Of Ingredients 7

Homemade Garlic Mayonnaise image

Steps:

Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 0.3 g, Cholesterol 20.5 mg, Fat 20.8 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 0.1 g

Ingredients

1 egg, room temperature
1 clove garlic, peeled
1 tablespoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
¾ cup olive oil

LOW-FAT GARLIC-LEMON AIOLI

This makes a nice sandwich spread, especially for turkey. Also works well for a veggie dip. (1 WW point per tablespoon) NOTE - Cook time is chilling time

Provided by Carolyn Haas @Linky1

Categories Spreads

Number Of Ingredients 6

Low-fat Garlic-Lemon Aioli image

Steps:

Sprinkle salt on mashed garlic. Let stand for a few minutes.
Mix the mayonnaise, lemon juice, lemon zest and mustard into the garlic. Stir to combine.
Chill for 1/2 hour or more.

Ingredients

1 clove(s) garlic, mashed or grated
1 pinch(es) salt
1/4 cup(s) low-fat mayonnaise
1 teaspoon(s) lemon juice
1/2 - 1 teaspoon(s) lemon zest
1 teaspoon(s) mustard, dijon or your favorite

IMMERSION BLENDER LOW FAT HOMEMADE MAYONNAISE (W/ VARIATIATIONS)

Make and share this Immersion Blender Low Fat Homemade Mayonnaise (W/ Variatiations) recipe from Food.com.

Provided by Cake Baker

Categories Sauces

Time 5m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 8

Immersion Blender Low Fat Homemade Mayonnaise (W/ Variatiations) image

Steps:

In this exact order, add the egg, vinegar or lemon juice, salt, mustard, honey, pepper and oil to the immersion blender cup. Let the ingredients sit for one minute, as the egg yolk settles to the bottom.
Place the immersion blender into the cup and starting slowly pulsing the mixture. In a few seconds you will see the mayo begin to form at the bottom. You can move the immersion lightly up and down to finish. The whole process should take no more than one minute. Add the sour cream. Mix again briefly. Scrape mayonnaise into a container; cover tightly and store in refrigerator for up to one week.
* Wasabi Mayonnaise: Add 1 teaspoon of powdered wasabi (Japanese horseradish) per 1/2 cup of light mayonnaise.
* Mango Mayonnaise: Blend 1/2 cup of light mayonnaise with a cup of mango pieces.
* Garlic Mayonnaise: Stir a teaspoon of crushed or minced garlic and 1/2 teaspoon of dry mustard into a cup of light mayonnaise.
* Tahini Mayonnaise: Whisk 1 tablespoon each of lemon juice and tahini (sesame-seed paste) into 1/2 cup light mayonnaise.
* Chutney Mayonnaise: Blend 1/8 cup of chutney and 1/2 teaspoon each of curry powder and lime juice with 1/2 cup light mayonnaise.
* Sun-Dried Tomato Mayonnaise. Stir 1/8 cup finely chopped sun-dried tomatoes into 1/2 cup light mayonnaise.
* Pesto Mayonnaise: Stir 1 1/2 tablespoons pesto into 1/2 cup light mayonnaise.
* Dijonnaise: Stirring 1 1/2 tablespoons of Dijon mustard into 1/2 cup light mayonnaise.

Ingredients

1 large egg (use a higher omega-3 brand, if available)
1 tablespoon champagne vinegar or 1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1/4 teaspoon honey (granulated sugar can be substituted)
1/4 teaspoon white pepper (black pepper can be substituted)
1/2 cup canola oil (or olive oil)
6 tablespoons nonfat sour cream (light sour cream can be substituted)

LOW FAT MAYONNAISE

Lesley gave me this recipe when I was trying to live with the low fat diets. I didnt last with the diet, but I still make this dressing. You can do ANYTHING with it, and lets face it, low cal dressing tastes YUK usually.

Provided by mummamills

Categories Spreads

Time 20m

Yield 40 serving(s)

Number Of Ingredients 9

Low Fat Mayonnaise image

Steps:

put the mayo and the yogurt in a big bowl and whisk together.
add any or all the other stuff and whisk again.
put it back in the mayo jar and the yogurt container.
leave in the fridge for an hour.
enjoy.
will keep for ages in the back of the fridge.

Ingredients

2 cups low-fat mayonnaise
2 cups low-fat plain yogurt
garlic
dried onion
mixed herbs
chili sauce
pepper
dried chives or fresh chives
steak seasoning

GARLIC MAYONNAISE

Forget shop-bought garlic mayo and make your own, ideal for dipping or to use in your favourite recipes. You can adjust the garlic to suit your taste

Provided by Charlotte Pike

Categories Condiment

Time 10m

Yield Makes 300ml

Number Of Ingredients 5

Garlic mayonnaise image

Steps:

Put the egg yolks in a mixing bowl and lightly whisk, then add the oil, a short drizzle at a time while continuing to whisk. This technique is important because the oil and egg will otherwise not emulsify. Mix in the garlic, mustard and vinegar, if using, and ¼ tsp salt. Taste and adjust the seasoning if needed. Will keep chilled in a jar for up to three days.

Nutrition Facts : Calories 122 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.1 grams carbohydrates, Protein 0.5 grams protein, Sodium 0.09 milligram of sodium

Ingredients

2 egg yolks, preferably free range
175ml rapeseed, sunflower oil or half sunflower, half olive oil
1-3 garlic cloves crushed (depending on how strong you want it)
¼ tsp Dijon mustard (optional)
½ tsp white wine vinegar (optional)