Low Fat Mayo Recipe: Silky Smooth Spread Without the Guilt

I developed this low-fat mayo to prove that creamy, rich flavor doesn’t need full-fat ingredients. The secret lies in using Greek yogurt for body while keeping the classic tang.

This version delivers silky texture and full flavor with a fraction of the calories. It’s perfect for sandwiches, salads, or as a base for other sauces.

Ingredients for Low Fat Mayo

Ten ingredients create this silky, tangy spread with far fewer calories than traditional versions.

The Greek yogurt is non-negotiable—Fage Total 0% or Chobani Non-Fat deliver the right thickness and neutrality. Avoid brands with additives or sweeteners, as they can throw off the balance. For the oil, canola or light olive oil works best; their mild flavors won’t compete with the tang. Look for Dijon mustard with a smooth texture—Grey Poupon is a reliable choice at most supermarkets.

No Greek yogurt? Strained regular yogurt (line a sieve with cheesecloth) works in a pinch, though the texture may be slightly thinner. For a vegan version, unsweetened almond or soy yogurt at one-third less volume can substitute. The vinegar can be swapped for any mild acid—rice vinegar or lemon juice add brightness. Skip the honey entirely if you prefer it less sweet; the tang will still shine.

This keeps in an airtight container in the fridge for up to 10 days. Stir before each use, as separation is natural. For longer storage, freeze in ice cube trays for up to 3 months—thaw overnight in the fridge before using.

Step-by-Step Instructions for Low Fat Mayo

This method ensures a smooth, creamy emulsion that rivals traditional mayonnaise in both texture and flavor.

Step 1: Combine the Acidic and Sweet Components

In a medium bowl, whisk together the 1 tbsp White Vinegar, 1 tbsp Lemon Juice, and 1 tsp Honey. I prefer using a bowl with a spout for easier pouring later. The vinegar and lemon juice provide the necessary acidity to balance the richness of the mixture, while the honey adds a subtle sweetness that rounds out the flavor profile.

Whisk vigorously until the honey fully dissolves into the liquids. You should have a smooth, homogenous mixture with no visible separation. This combination creates the tangy backbone that defines a quality mayonnaise.

Step 2: Incorporate the Flavor Enhancers

Add the 2 tsp Dijon Mustard, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.5 tsp Salt, and 0.25 tsp White Pepper to the acid mixture. The Dijon mustard acts as an emulsifier, helping to bind the oil and yogurt together for a stable, creamy texture.

Whisk these ingredients thoroughly for about 30 seconds until no dry spots remain. The garlic and onion powders add depth without overpowering, while the white pepper provides a mild heat that complements rather than dominates. This is where the flavor foundation is built.

Step 3: Create the Base with Greek Yogurt

Pour the 1 cup Non-Fat Greek Yogurt into the bowl with the seasoned acid mixture. I recommend using plain, unsweetened, strained Greek yogurt for the smoothest texture and cleanest flavor. The yogurt serves as the primary base, providing creaminess without the fat of traditional mayonnaise.

Whisk until completely smooth and well combined. The mixture will thicken slightly as the yogurt incorporates with the other ingredients. At this stage, you should have a pale, slightly tangy base that’s ready for the final emulsification step.

Step 4: Emulsify with Canola Oil

Begin adding the 0.25 cup Canola Oil in a very slow, thin stream while whisking constantly. This gradual addition is crucial for creating a stable emulsion. I find that drizzling from a measuring cup with a spout gives me the best control over the oil flow.

Continue whisking vigorously as you add the oil. The mixture will begin to thicken and lighten in color as the oil incorporates. After about 2-3 minutes of constant whisking, you should have a smooth, creamy mayonnaise that coats the back of a spoon. If the mixture appears too thick, you can thin it with a teaspoon of water, though this is rarely necessary with these proportions.

Step 5: Adjust and Rest for Optimal Texture

Taste and adjust seasoning if needed, though the initial measurements should provide a well-balanced flavor. Transfer the mayonnaise to a clean jar or airtight container. The flavor will develop and mellow slightly as it rests.

Let the mayonnaise sit at room temperature for 10-15 minutes before refrigerating. This brief rest period allows the emulsion to fully stabilize. Once chilled, it will thicken slightly more and can be stored in the refrigerator for up to 1 week. The texture should remain smooth and spreadable throughout its shelf life.

Perfect Pairings for This low fat mayo

Sandwich Enhancers

This spread transforms a simple turkey sandwich into something special. I slather 2 tbsp on whole wheat bread with sliced avocado, sprouts, and roasted turkey breast. The creaminess pairs perfectly with the crunch. 🥪

Salad Dressing Base

Whisk 3 tbsp of this mayo with 1 tbsp apple cider vinegar and 1 tsp maple syrup for a tangy coleslaw dressing. It clings beautifully to cabbage without weighing it down. I love it on shredded red cabbage with carrots.

Dip for Veggies

Thin with 1-2 tsp water for a veggie dip that’s lighter than ranch. Add dried dill or smoked paprika for extra flavor. My kids can’t get enough of this with cucumber and bell pepper sticks.

Potato Salad Secret

Use it in place of regular mayo in your favorite potato salad recipe. I mix ½ cup into 2 lbs cooked potatoes with celery and red onion. The tang cuts through the richness of the potatoes. 💛

Burger Upgrade

Swap out full-fat mayo on burgers for a lighter option. I add 1 tsp chipotle powder to ¼ cup for a smoky kick. It’s especially good on turkey or veggie burgers where you want to keep things lean.

Deviled Eggs

Mix 2 tbsp with 4 hard-boiled egg yolks and 1 tsp yellow mustard for a lighter deviled egg filling. The yogurt base gives them a refreshing tang that balances the richness of the eggs.

Frequently Asked Questions