Traditional homemade mayonnaise, made with raw egg yolks and olive oil, seasoned with mustard and lemon juice, contains 90 calories and 10 grams of fat per tablespoon. In addition, there is a concern about the slight health risk from consuming raw eggs.
The Eating Well magazine test kitchen has devised a truly healthy cure for this mayonnaise malaise that is fast and easy, too, by: Replacing most of the oil with buttermilk.
Substituting 1 whole egg for 2 egg yolks.
Most important, cooking the mayonnaise. Adding cornstarch to the egg mixture made it possible to bring it to a simmer without scrambling the egg. This thickened the mixture to a lovely mayonnaise consistency and also eliminated the salmonella risk.
With just 20 calories and 1 gram of fat in a tablespoon, this glossy golden mayo will bring homemade flavor back to your favorite sandwiches, salads and slaws. And it tastes far better than anything you can buy.
Eating Well mayonnaise
Makes about 1 cup
1 tablespoon cornstarch
1 1/2 teaspoons dry mustard, preferably Colmans
1 teaspoon sugar
1/2 teaspoon salt, or more to taste
pinch of ground red pepper (cayenne)
3/4 cup buttermilk
1 large egg
2 tablespoons fresh lemon juice
1 tablespoon olive oil, preferably extra-virgin
In a medium saucepan, whisk cornstarch, mustard, sugar, salt ++ and red pepper. Add 1/4 cup of the buttermilk and whisk until you have a smooth paste. Add egg and the remaining 1/2 cup buttermilk and whisk until smooth.
Set the pan over medium-low heat and cook, whisking, until the mixture comes to a simmer and thickens. Continue to whisk for 15 seconds, then remove the pan from the heat.
Whisk in lemon juice and oil. Transfer the mayonnaise to a small bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool.
(The mayonnaise can be stored in the refrigerator for up to 3
days; whisk briefly before using.)
Per tablespoon: 20 calories; 1 g protein, 1 g fat (0.2 g saturated fat), 1 g carbohydrate; 90 mg sodium; 14 mg cholesterol
Coleslaw
Serves 8
1 cup Eating Well mayonnaise
3/4 cup reduced-fat sour cream
3 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
salt and freshly ground pepper to taste
9 cups shredded green cabbage, preferably Savoy (1 small head)
