Mayonnaise is the most beloved sauce of all time! It is often enjoyed on its own but mainly used to accompany and enrich many dishes, from the famous rice salad to French fries, toast, sandwiches, and various canapés! However, this version that I propose, now viral on the web, is an alternative that will raise eyebrows among purists, but in my opinion, having immediately embraced the idea, it is not only healthier but also safer! The eggs, in fact, are not added raw, but rather well cooked, resolving the annoying issue of salmonella or the bothersome need to pasteurize them beforehand! Furthermore, as I was explaining, it is even lighter and more digestible, as it is not emulsified with seed oil but with Greek yogurt. Let’s say the big advantage is that, unlike traditional mayonnaise, you can enjoy it much more often and without guilt, so it will be perfect especially for those who follow or wish to adhere to a more controlled diet. Its typical color will then be naturally recreated with the addition of a bit of mustard, but for those who do not like this flavor, don’t worry, there are quite valid alternatives that I leave at the end of the recipe and that you can consult at any time. Dense and creamy just like the original, you can use it to accompany a wide variety of dishes, including the more traditional ones that require the use of mayonnaise! I paired it with my fantastic and tasty eggplant meatballs, but I also recommend using it in its more traditional uses! I bet it will surprise you!

Source: [Recipe taken from the blog What to Prepare for Dinner with my personal modifications]

Try also these other alternative recipes, all healthy and plant-based:

Difficulty: Very Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: No Cooking
Cuisine: Italian
Seasonality: All Seasons

Ingredients:

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog supports me and my work, while it will not cost you anything extra!

2 eggs
2.8 oz Greek yogurt
2 tbsp extra virgin olive oil
1 tbsp mustard
1/2 lemon juice
1 pinch salt

Tools:

1 Saucepan
1 Hand blender
1 Citrus juicer

Steps:

Cook the eggs for 8′ once the water starts to boil, then turn off the heat and immerse them in cold water to cool them down.
In the glass of the immersion blender, combine the eggs now cooled and peeled, the yogurt, the mustard, the filtered lemon juice, a pinch of salt, and the oil poured in slowly.
Blend in short bursts until you achieve a smooth and homogenous consistency.
Transfer to a container or sauce bowl and serve.
And voilà… your egg-free fit mayo is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
My eggplant meatballs baked with fit mayo, a delight!