Creating a light and silky mayonnaise without the full-fat guilt is simpler than you think. This recipe proves you can have rich, creamy texture while cutting calories and fat significantly.
The secret lies in using a combination of low-fat Greek yogurt and a small amount of oil, emulsified with egg whites for stability. The result is a spread that rivals traditional mayo in both flavor and consistency.
What you get is a versatile condiment perfect for sandwiches, dips, or salad dressings. It stays fresh in the fridge for up to a week, maintaining its smooth, spreadable quality.
No special equipment needed—just a whisk, a bowl, and a few simple ingredients to create something truly satisfying.
Ingredients for Low Fat Mayonnaise
Eight simple ingredients transform into a creamy, light spread you will reach for daily.
| Ingredient | Amount | Notes |
|---|---|---|
| Low-Fat Greek Yogurt 🥛 | ¾ cup | Plain, unsweetened variety |
| Egg Whites 🥚 | 2 whole | Room temperature for best volume |
| Neutral-Flavored Oil 🫒 | 2 tbsp | Avocado or light olive oil |
| Dijon Mustard 🟡 | 1 tsp | Smooth, not grainy |
| White Vinegar 🧪 | 1 tbsp | Or apple cider vinegar |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed preferred |
| Salt 🧂 | ¼ tsp | Fine sea salt or kosher |
| Granulated Sugar 🍚 | ½ tsp | Optional for sweetness |
The Greek yogurt is doing most of the heavy lifting here—Fage 2% or Chobani Less Sugar are my go-to picks (both at Whole Foods or Target). Egg whites add structure without the fat, so don’t skip them. For the oil, any neutral kind works, but avocado oil has a higher smoke point if you’re worried about flavor. Look for yogurt with live cultures for that tangy kick.
No Greek yogurt? Regular plain yogurt strained through cheesecloth works in a pinch (just takes longer). Out of Dijon? Yellow mustard at half the amount gets you close. If you’re avoiding eggs, aquafaba (chickpea brine) whips up nicely as a substitute. The vinegar can be swapped for rice vinegar if you want a milder taste (the lemon adds brightness either way).
This keeps beautifully—1 week in the fridge in an airtight container. The texture thickens slightly after chilling. Not freezer-friendly, though. Give it a quick whisk if it separates (totally normal).
Why You’ll Love This Recipe
- 5-Minute Whisk: I can blend this in my sleep—just a quick whisk of yogurt, egg whites, and oil.
- Tangy Kick: The Dijon and vinegar give it that classic mayo zing without the guilt.
- Sandwich Savior: Honestly, it’s my go-to for turkey wraps, egg salads, even dipping fries.
- Fridge Friendly: Makes a full jar and keeps for a week, so I’m never caught without.
Step-by-Step Instructions for Low Fat Mayonnaise
This method ensures a creamy, stable emulsion that rivals traditional mayo every time.
Step 1: Whisk the Egg Whites and Yogurt Base
In a medium bowl, whisk together the 2 whole Egg Whites until frothy—this incorporates air and provides structure. Add the 0.75 cup Low-Fat Greek Yogurt and continue whisking until the mixture is completely smooth and uniform in color.
The yogurt acts as your emulsifier here, just like egg yolks do in traditional mayo. You want to eliminate any lumps before adding the other ingredients, so take your time with this step. The mixture should look slightly thickened and pale.
Step 2: Incorporate the Acidic Components
Add the 1 tbsp White Vinegar, 1 tbsp Lemon Juice, 1 tsp Dijon Mustard, 0.25 tsp Salt, and 0.5 tsp Granulated Sugar to the yogurt-egg white mixture. Whisk vigorously for 30-45 seconds until everything is fully combined and the color lightens slightly.
The vinegar and lemon juice provide the necessary acidity to balance flavors and help stabilize the emulsion. The Dijon mustard adds depth and also acts as a secondary emulsifier. Taste at this point—you should detect a pleasant tang with a hint of sweetness.
Step 3: Slowly Drizzle in the Oil
With the whisk in one hand and the oil in the other, begin adding the 2 tbsp Neutral-Flavored Oil in a very slow, thin stream while whisking constantly. This is the critical step—adding the oil too quickly will break your emulsion and leave you with a separated, oily mess.
You’ll notice the mixture start to thicken almost immediately as the oil incorporates. Keep whisking until all the oil is added and the mayonnaise has a creamy, cohesive texture. If it looks too thick, you can add a teaspoon of water to loosen it slightly.
Step 4: Adjust Consistency and Rest
Give your mayonnaise a final taste and adjust the seasoning if needed. If it’s too thick, whisk in water 1 teaspoon at a time until it reaches your desired consistency. If it’s too thin, you can add a bit more yogurt, but be cautious not to overdo it.
Transfer to a clean jar or airtight container and let it rest in the refrigerator for at least 30 minutes before using. This resting period allows the flavors to meld together and the texture to set properly. Your finished product should be smooth, creamy, and spreadable with a clean, bright flavor.
Pro Tips For Making Low Fat Mayonnaise
- Drip the Oil Slowly: Add the neutral oil in a thin, steady stream while whisking—about 1 teaspoon every 5 seconds. I learned this the hard way after my first batch broke because I poured it too fast.
- Use Room-Temp Egg Whites: Take the egg whites out of the fridge 15 minutes before starting. Cold whites don’t emulsify as well, and you’ll end up with a runny mess.
- Strain the Yogurt First: Drain the Greek yogurt in a fine-mesh strainer for 10 minutes to remove excess liquid. This thickens it up so your mayo doesn’t turn watery.
- Skip the Overmixing: Once the mayo thickens, stop whisking—overworking it can cause separation. Just fold in the Dijon and vinegar gently at the end.
Best Sauces and Condiments for low fat mayonnaise
Classic Dipping Sauce
This lighter mayo works beautifully as a base for French fry or veggie dip. Mix in 1 tsp garlic powder and ½ tsp paprika for a zesty fry sauce that’s ready in under 2 minutes. I love the tangy kick it adds to roasted sweet potato wedges. 🌟
Sandwich Spread Perfection
Use it as a direct swap for traditional mayo in your favorite sandwiches. It pairs especially well with turkey and avocado or chicken salad. For extra flavor, add 1 tbsp chopped fresh dill or 1 tsp celery seed to complement poultry.
Salad Dressing Base
Transform it into a creamy dressing by whisking in 2 tbsp buttermilk and 1 tsp dried herbs. This makes a fantastic ranch-style dressing that’s perfect for leafy greens or as a veggie dip. The acidity from the buttermilk balances the richness beautifully.
Seafood Companion
For seafood lovers, blend in 1 tbsp capers and 1 tsp Old Bay seasoning to create a tartar sauce alternative. It’s incredible with grilled shrimp or baked cod. I always keep a small batch in my fridge during summer for spontaneous seafood nights.
Deviled Egg Twist
Use this mayo to lighten up deviled eggs. Mix 2 tbsp into your yolk filling along with 1 tsp yellow mustard and a dash of hot sauce. The result is creamy, flavorful, and significantly lower in fat than traditional versions. 💛
Burger Topping
Spread a thin layer on burger buns before assembling. It adds moisture without overpowering the beef. For a special touch, mix in 1 tsp sriracha or 1 tbsp finely chopped pickles for a spicy or tangy variation that elevates any backyard cookout.
Nutrition Facts
Frequently Asked Questions
Can I use regular yogurt instead of Greek?
Yes, but strain regular yogurt through cheesecloth for 30-60 minutes first to remove excess liquid. This prevents a watery mayonnaise. The texture may be slightly thinner than with Greek yogurt.
Why do I need egg whites?
Egg whites provide structure and stability to the emulsion, replacing the traditional egg yolk. They help create that classic creamy texture without adding fat. Skip them and risk a separated mixture.
How do I fix separated mayonnaise?
Start with a fresh 1 tablespoon of yogurt in a clean bowl. Slowly whisk in the separated mixture a little at a time. It should re-emulsify smoothly.
What’s the best way to store this?
Keep in an airtight container in the fridge for up to 1 week. The texture thickens slightly after chilling. Never freeze as it will separate permanently.
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