I’ve perfected a way to make homemade mayonnaise that’s light on calories but still rich in flavor. This version delivers the same creamy texture you expect from traditional mayo, just with a fraction of the fat.
Using Greek yogurt as the base cuts the oil while keeping it thick and spreadable. The tangy flavor works perfectly in sandwiches, salads, or as a dip. It’s a simple swap that doesn’t sacrifice taste.
Ingredients for Low Fat Low Calorie Homemade Mayonnaise
Nine simple ingredients transform into creamy, tangy mayo with way less oil.
| Ingredient | Amount | Notes |
|---|---|---|
| Non-Fat Greek Yogurt 🥛 | 1 cup | Plain, unsweetened variety |
| Olive Oil 🫒 | 2 tbsp | Light or extra-light preferred |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, not whole grain |
| White Vinegar 💧 | 1 tbsp | Or apple cider vinegar |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed preferred |
| Honey 🍯 | 1 tsp | Or maple syrup for vegan |
| Garlic Powder 🧄 | ½ tsp | Optional for extra flavor |
| Onion Powder 🧅 | ½ tsp | Optional for depth of flavor |
| Salt 🧂 | ½ tsp | Adjust to taste |
The Greek yogurt is doing the heavy lifting here—Fage or Chobani are my go-to brands for that thick, creamy texture. Make sure it’s the plain, unsweetened kind (vanilla will ruin the flavor). Olive oil can be light or extra-light; save the fancy extra-virgin for salads. The Dijon mustard adds that classic mayo tang, so don’t skip it. You’ll find everything at any regular grocery store. Easy peasy.
No Greek yogurt? Regular plain yogurt works in a pinch, but strain it first to remove excess liquid. Swap honey for maple syrup if you need it vegan. Out of Dijon? Yellow mustard at half the amount gets you close. Vinegar can be subbed with lemon juice (or vice versa) if you’re missing one. The spices are totally optional—this tastes great with just salt too.
This keeps for about 1 week in the fridge—store it in a clean jar. The flavor actually gets better after a day as everything melds. Not freezer-friendly, though (it’ll separate). Perfect for sandwiches, dips, or potato salad.
Why You’ll Love This Recipe
- 5-Minute Mix: I just dump everything in a bowl and whisk—no blender, no fuss, and the olive oil emulsifies like magic.
- Bright & Tangy: The lemon juice and Dijon give it that zing store-bought can’t touch. Honestly, it tastes richer than full-fat mayo.
- Sandwich Savior: I slather it on wraps, mix it into chicken salad, or use it as a dip—works for everything from picnics to weeknight dinners.
- Fridge Staple: Keeps for a week, so I always have a healthy spread ready. Between us, it’s cheaper than buying the “light” version at the store.
Step-by-Step Instructions for Low Fat Low Calorie Homemade Mayonnaise
This method delivers that classic creamy texture with a fraction of the calories you expect.
Step 1: Whisk the Base Ingredients
In a medium bowl, combine the 1 cup Non-Fat Greek Yogurt with the 1 tbsp Dijon Mustard. I use a whisk for this because it breaks up the yogurt perfectly and prevents lumps. The mustard acts as an emulsifier, just like in traditional mayo.
Whisk vigorously for 30-45 seconds until the mixture is completely smooth and creamy. You’ll notice it thickens slightly as the air incorporates. This is your foundation—make sure it’s silky before moving on.
Step 2: Add the Acidic Components
Drizzle in the 1 tbsp White Vinegar and 1 tbsp Lemon Juice while continuing to whisk. These add the signature tang that makes this taste like real mayonnaise. The acid also helps stabilize the mixture.
After adding, whisk for another 20-30 seconds until fully incorporated. The mixture should look slightly glossy and maintain its thickness. If it seems too thin, don’t worry—the next steps will thicken it up.
Step 3: Sweeten and Season
Add the 1 tsp Honey, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, and 0.5 tsp Salt. I like to add them all at once because they’re small quantities and distribute evenly when whisked together.
Whisk for another 15-20 seconds until the honey is fully dissolved and the spices are evenly distributed. Taste and adjust the salt if needed—remember, the flavors will develop as it rests.
Step 4: Emulsify with Olive Oil
Now comes the magic: slowly drizzle in the 2 tbsp Olive Oil while whisking constantly. This step is crucial for that creamy texture. Add it in a thin stream rather than all at once to create a stable emulsion.
Continually whisk for 1-2 minutes until the mixture thickens noticeably and becomes glossy. You’ll see it transform from a liquidy mixture to something that looks and feels like traditional mayonnaise. The oil binds everything together without adding excess calories.
Step 5: Rest and Serve
Cover the bowl and let the mayonnaise rest in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld together beautifully. I always make this first when prepping a meal so it’s ready when I need it.
Give it one final whisk before using. The texture should be thick and spoonable, with a perfect balance of tangy, creamy, and slightly sweet flavors. Store in an airtight container in the fridge for up to 5 days.
Pro Tips For Making Low Fat Low Calorie Homemade Mayonnaise
- Whisk Slowly: Add the olive oil in a thin, steady stream while whisking constantly—I learned this the hard way after my first batch separated into a sad, oily mess.
- Strain the Yogurt: Use a fine-mesh strainer to remove excess liquid from the Greek yogurt first, or your mayo will be watery and thin.
- Skip Cold Ingredients: Make sure your yogurt and oil are at room temperature, otherwise the mixture won’t emulsify properly and you’ll end up with a clumpy texture.
- Balance the Acid: Taste as you go with the lemon juice and vinegar—sounds weird, but too much will make it taste harsh instead of tangy.
Perfect Pairings for These Flavors
Sandwich Spreads
This mayo elevates any sandwich—try it on turkey with whole wheat bread, romaine lettuce, and sliced tomato. I love the tangy contrast it brings to lean proteins. Spread 2 tbsp on each slice for the perfect ratio. 🥪
Salad Dressings
Whisk ¼ cup of this mayo with 1 tbsp apple cider vinegar and 1 tsp honey for a quick coleslaw dressing. It also works wonders in potato salad—mix with boiled potatoes, celery, and a pinch of paprika.
Dip Creations
Thin it with 1-2 tbsp water for a veggie dip, or stir in 1 tsp chipotle powder for a smoky kick. I serve it with raw carrot sticks or cucumber slices for a guilt-free snack. The tang pairs perfectly with fresh veggies.
Burger Topping
Swap high-calorie sauces on burgers with this mayo—add 1 tsp sriracha for a spicy twist. It holds up to grilled chicken or veggie patties without overpowering. I spread it on both bun halves for even flavor in every bite. 🔥
Seafood Pairings
This mayo is fantastic with grilled shrimp or baked cod. Mix 1 tbsp into ½ cup breadcrumbs for a crispy fish coating. The acidity cuts through rich seafood flavors beautifully.
Breakfast Boost
Stir a spoonful into scrambled eggs for extra creaminess, or spread on whole-grain toast with avocado. I add a dash of black pepper for a morning flavor boost. It’s a simple way to make healthy breakfasts more exciting.
Nutrition Facts
Frequently Asked Questions
Can I use regular yogurt instead of Greek?
Yes, but strain it first to remove excess liquid. Greek yogurt’s thickness is key for that creamy texture. Regular yogurt will work but may need extra whisking to reach the right consistency.
How long will this keep in the fridge?
Store it in an airtight container and it’ll stay fresh for up to 5 days. The flavors actually improve after 24 hours as they meld together.
Why does my mayo taste too tangy?
Balance the acidity by adding ½ tsp honey or a pinch of salt. The yogurt base is naturally tangy, so adjust sweetness to your preference.
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