Homemade mayo is the type that binds lightly

July 24, 1996|By Patsy Jamieson | Patsy Jamieson,UNITED FEATURE SYNDICATE

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


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)

1 large green bell pepper, quartered, cored and very thinly sliced

2 cups grated carrots

In a large bowl, whisk mayonnaise, sour cream, vinegar, mustard and sugar. Season with salt and pepper. Add cabbage, bell pepper and carrots and toss until well combined.

Per serving: 110 calories; 4 g protein, 5 g fat (2.2 g saturated fat), 14 g carbohydrate; 220 mg sodium; 36 mg cholesterol

Potato salad

Serves 8

2 1/2 pounds red potatoes

1/4 cup cider vinegar

1 cup Eating Well mayonnaise

1/2 cup reduced-fat sour cream

1 tablespoon Dijon mustard

salt and freshly ground black pepper to taste

3/4 cup chopped red onion

3/4 cup chopped celery

1/3 cup chopped fresh parsley

Put potatoes in a large pot and add cold water to cover. Bring to a simmer over medium heat and cook until just tender.

Drain the potatoes. When cool enough to handle, cut the potatoes into large dice. In a large bowl, gently toss them with 2 tablespoons of the vinegar. Let cool to room temperature.

In a bowl, whisk mayonnaise, sour cream, mustard and the remaining 2 tablespoons vinegar. Season with salt and pepper.

Add the dressing to the potatoes. Add onions, celery and parsley and toss gently to combine.

Test kitchen tip: Sprinkling the just-cooked potatoes with vinegar gives them more flavor.

Per serving: 195 calories; 5 g protein; 5 g fat (1.7 g saturated fat), 35 g carbohydrate; 205 mg sodium; 33 mg cholesterol

Deviled eggs

Makes 24 deviled eggs

12 hard-boiled eggs, peeled

1/2 cup Eating Well mayonnaise

2 tablespoons chopped chives

2 teaspoons Dijon mustard

salt and freshly ground black pepper to taste

paprika for garnish

Slice eggs in half lengthwise. Scoop out the yolks, discarding half and putting the rest in a small bowl.

Thoroughly mash the yolks with a fork. Stir in mayonnaise, chives and mustard. Season with salt and pepper.

Spoon the mixture into the hollows in the egg whites and sprinkle with paprika. Arrange on a platter.

Per deviled egg: 45 calories; 3 g protein, 3 g fat (0.9 g saturated fat), 1 g carbohydrate; 60 mg sodium; 111 mg cholesterol

Added excitement

Put homemade taste back into some of your favorite condiments. Use Eating Well's magazine's mayonnaise as a base for tartar sauce, aioli and other tangy concoctions. Each of these recipes makes between 1/2 and 2/3 cup, with 15 to 20 calories and 1 gram of fat per tablespoon.

Aioli: Mash 2 cloves garlic to a paste with salt and stir into 1/2 cup mayonnaise. This Provencal classic is usually served with fish or shellfish; it is also excellent on new potatoes, fresh tomatoes or in a vegetable sandwich.

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