The OIL-FREE YOGURT MAYONNAISE is a tasty alternative to traditional mayonnaise, perfect for those who want to maintain a balanced diet without giving up on the creamy and rich taste.
This recipe is particularly easy and quick. It is prepared with an immersion blender and combines the creaminess of Greek yogurt with the bold taste of boiled eggs, creating a versatile and delicious sauce.
Perfect as a dressing for salads, vegetables, or as a light accompaniment for sandwiches, flatbreads, and cold dishes, this yogurt mayonnaise will soon become a favored choice for those looking for a healthier option without compromising on taste.
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- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 1 jar of 200 ml
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 hard-boiled eggs
- 0.8 cups Greek yogurt
- 2 teaspoons lemon juice
- 2 pinches salt
Tools
- Immersion blender
- Container
Steps
Cook the eggs until they are hard-boiled. Simply boil them in a pot of water for about 8 minutes, then quickly cool them under cold water and peel them.
Chop them coarsely and place them in a tall, narrow container suitable for the immersion blender.
Add the Greek yogurt, lemon juice, and salt. Take the immersion blender and immerse it in the container with the ingredients.
Turn it on and start blending, making sure to keep it immersed in the mixture and moving it up and down until a smooth and homogeneous cream is formed.
Once the desired consistency is achieved, our oil-free yogurt mayonnaise is ready to be served.
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Storage and Tips …
Store in the fridge in a glass jar with a lid.
Consume within 3 days.
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