This light yogurt mayonnaise is a perfect solution to obtain a sauce that very much resembles classic mayonnaise, but much lighter and lower in calories. It indeed contains a very small amount of seed oil which is otherwise replaced by Greek yogurt.
Two very important characteristics, in addition to taste, that make this yogurt mayonnaise a super alternative to the classic one are:
– the fact that it is made with hard-boiled eggs and not raw ones, therefore 100% safe;
– it will never curdle, again because you will be using hard-boiled eggs.
Have I convinced you to try it?
Also know that, as always happens with all the recipes you find here on my blog, I have tried this recipe several times, perfecting it each time so that the taste of this delicious accompanying sauce is the closest possible to traditional mayonnaise and has a balanced flavor, in which the taste of Greek yogurt is not too strong as I have noticed in other recipes.
Obviously, the ‘light’ mayonnaise you make at home with this recipe will also be much healthier than the one you find on the market, since it is made with few ingredients selected by you and without additives or preservatives.
You can enjoy this sauce just like traditional mayonnaise, pairing it with all types of fried foods, but also with vegetables and salads (such as in Caesar salad) or to create a perfect tuna sauce.
Follow me to see how to prepare your light yogurt mayonnaise! (and below are also my favorite recipes to pair with this sauce)
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 2 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making LIGHT YOGURT MAYONNAISE
- 2 eggs
- 2.5 oz Greek yogurt
- 1.5 tbsp seed oil (I use sunflower oil)
- 2 tsp lemon juice (or white wine vinegar)
- 1 tsp salt
Tools
- Immersion Blender
Steps to Prepare LIGHT YOGURT MAYONNAISE
Start by hard-boiling the eggs: fill a small pot with water and gently add the eggs. Turn on the heat and, from the moment the water starts boiling, cook the eggs for 9-10 minutes.
Once the necessary time has passed, drain the eggs and run them under cold running water to stop the cooking and to cool them down faster.
Once the eggs are cooled, remove their shells and, when you’re done, rinse the shelled eggs under running water for a few seconds to remove any shell residue.
Now simply take the jug of the immersion blender, pour all the ingredients into it that will make your light yogurt mayonnaise, namely: the eggs, Greek yogurt, seed oil, salt, and lemon juice (or white wine vinegar).
Insert the blender into the jug, making sure it reaches the base, and activate it for a few seconds, just long enough to obtain a thick and especially homogeneous mayonnaise.
Adjust the salt to your taste, and of course, you can add a bit more yogurt if you prefer its flavor to be more pronounced.
You can enjoy your light yogurt mayonnaise immediately, or store it in the refrigerator covered with plastic wrap if you like it colder. Get creative with the pairings!
Tips and Storage
You can flavor and enrich this delicious yogurt sauce as you like, for example by adding (in the blender jug along with the other ingredients) a teaspoon of mustard, a few pickled capers or your preferred herbs; you can use, for example, chives, parsley, or basil depending on what you want to pair it with.
Light yogurt mayonnaise keeps in the refrigerator for 2-3 days in a glass bowl covered with plastic wrap.
If you enjoyed this recipe, here is the LINK to the page on my blog dedicated to MAIN COURSES, where you can find lots of inspiration for your next quick dinners!
