This recipe delivers all the richness of traditional mayo with a fraction of the fat. The secret lies in using Greek yogurt as a base, which provides that signature creamy texture.
What you get is a smooth, spreadable condiment that works perfectly in sandwiches, salads, and sauces. It maintains the classic tangy flavor while being significantly lighter.
Ingredients for Low Fat Mayonnaise
Nine simple ingredients create a creamy, tangy spread perfect for any dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Plain Greek Yogurt 🥛 | 1 cup | Full-fat for best texture |
| Dijon Mustard 🟡 | 2 tbsp | Smooth, not whole grain |
| White Vinegar 🍶 | 1 tbsp | Or apple cider vinegar |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed preferred |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Onion Powder 🧅 | ½ tsp | Fine powder consistency |
| Honey 🍯 | 1 tsp | Or maple syrup for vegan |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Olive Oil 🫒 | 1 tbsp | Light or extra-virgin |
The Greek yogurt is non-negotiable here—Fage or Chobani full-fat deliver the right thickness and tang. Avoid low-fat versions as they can make the mixture too thin. For the Dijon, Grey Poupon is the gold standard, but any smooth variety works. The vinegar should be white distilled (the clear kind), but apple cider vinegar adds a nice depth if that’s what you have on hand.
No Greek yogurt? Sour cream thinned with a splash of milk can work in a pinch. Swap honey for maple syrup or agave if you need it vegan-friendly. The olive oil can be omitted entirely for an oil-free version, though 1 tablespoon helps with that signature mayo richness. If you dislike mustard, yellow mustard at half the amount works but lacks complexity.
This keeps 1 week in an airtight container in the fridge. The flavors meld after 24 hours, so it actually tastes better the next day. Don’t freeze—it’ll separate. Give it a good stir before each use as some settling is normal.
Why You’ll Love This Recipe
- 5-Minute Mix: I just dump everything in a bowl—Greek yogurt, Dijon, a splash of vinegar, lemon, and garlic powder—and stir. No cooking, no fuss.
- Tangy Kick: The lemon and Dijon give it this bright, zesty pop that beats store-bought mayo every time. Honestly, I use it on everything now.
- Sandwich Savior: It’s my secret for meal prep—spreads like a dream on wraps, burgers, even as a dip for veggies. Stays fresh for days in the fridge.
Step-by-Step Instructions for Low Fat Mayonnaise
Here’s the method to achieve a smooth, rich condiment without excessive oil.
Step 1: Combine the Yogurt Base
In a medium mixing bowl, measure out the 1 cup Plain Greek Yogurt. I always use full-fat for superior texture, but even this reduced-fat version delivers remarkable creaminess. The yogurt serves as the foundation, replacing the traditional oil emulsion.
Ensure the yogurt is at room temperature for best results. Cold yogurt can cause the final product to have a slightly grainy texture. Gently stir it until smooth and uniform, eliminating any separation that may have occurred during storage.
Step 2: Incorporate the Acidic Components
Add the 2 tbsp Dijon Mustard, 1 tbsp White Vinegar, and 1 tbsp Lemon Juice to the yogurt. The mustard acts as an emulsifier while the vinegar and lemon juice provide the characteristic tang essential to any quality mayonnaise.
Whisk vigorously for 30-45 seconds until the mixture is completely homogeneous. You should see the color lighten slightly and the texture become velvety smooth. This step is crucial for developing the proper consistency before adding additional ingredients.
Step 3: Introduce the Seasonings and Sweeteners
Measure in the 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 1 tsp Honey, and 0.5 tsp Salt. These dry ingredients need to be evenly distributed to prevent any concentrated pockets of flavor.
Whisk again for 20-30 seconds until no visible specks of seasoning remain. Taste and adjust the sweetness or saltiness if needed, though the recipe as written achieves a perfect balance. The honey rounds out the sharpness of the vinegar and lemon.
Step 4: Emulsify with Olive Oil
Very slowly drizzle in the 1 tbsp Olive Oil while whisking constantly. This small amount of oil enhances the richness without compromising the low-fat promise. The key is adding it gradually to allow proper incorporation.
Continue whisking for 1-2 minutes until the mixture thickens noticeably and develops a glossy sheen. The emulsion should hold together firmly when you stop whisking. If it appears too thin, resist the urge to add more oil—trust that the yogurt base will thicken as it chills.
Step 5: Chill and Rest for Optimal Texture
Transfer the mixture to an airtight container and refrigerate for at least 1 hour. This resting period allows the flavors to meld and the texture to set properly. The cold temperature helps stabilize the emulsion.
After chilling, give it one final whisk before serving. The mayonnaise should have a thick, spoonable consistency similar to traditional versions. It will keep in the refrigerator for up to 1 week, though the flavor is fresher within the first few days.
Pro Tips For Making Low Fat Mayonnaise
- Whisk Vigorous First: Beat the Greek yogurt for 30 seconds before adding anything else—it breaks up lumps and guarantees a smooth base.
- Strain the Yogurt: I learned this the hard way—drain plain Greek yogurt in a fine mesh sieve for 10 minutes to remove excess liquid, or your mayo will be runny.
- Skip Cold Ingredients: Take the yogurt and lemon juice out of the fridge 20 minutes early; cold ingredients resist blending and leave streaks.
- Taste Before Storing: After mixing, let it sit 5 minutes then adjust—sometimes it needs a pinch more garlic powder or a squeeze of lemon to balance.
Best Sauces and Condiments for These Flavors
Classic Pairings
This spread works beautifully in chicken salad—mix 2 cups cooked chicken with ¼ cup of your mayo, diced celery, and grapes. The tangy flavor also elevates a simple tuna sandwich with lettuce and tomato on whole wheat.
Fresh Veggie Dippers
Use it as a dip for raw vegetables like carrot sticks, cucumber slices, or bell pepper strips. I love the contrast of the creamy texture with crisp veggies. It also makes a great base for egg salad with a pinch of paprika.
Burger and Wrap Sauce
Spread a thin layer on turkey burgers or veggie patties before adding toppings. For wraps, mix 2 tbsp mayo with 1 tsp sriracha for a spicy kick. This works especially well with grilled chicken and avocado. 🔥
Salad Dressing Base
Thin it with 1-2 tbsp water or milk to create a creamy salad dressing. Add fresh herbs like dill or chives for extra brightness. It’s perfect for potato salad or as a coleslaw base with shredded cabbage and carrots.
Deviled Eggs Twist
Swap traditional mayo in deviled eggs with this lighter version. Combine 6 hard-boiled egg yolks with 3 tbsp of your spread, 1 tsp mustard, and a dash of hot sauce. Pipe back into the whites for a crowd-pleasing appetizer. 💛
Breakfast Boost
Use it to bind ingredients in a veggie omelet or spread on whole-grain toast topped with avocado and a sprinkle of everything bagel seasoning. The subtle tang pairs perfectly with the richness of eggs and avocado.
Nutrition Facts
Frequently Asked Questions
Can I use low-fat yogurt instead of full-fat?
Using low-fat yogurt may result in a thinner texture. For best results, stick with full-fat Greek yogurt to achieve that classic creamy consistency.
How long does this stay fresh in the fridge?
It keeps for up to 1 week in an airtight container. Always give it a stir before using, as some separation is natural.
Can I make this without any oil?
Yes! You can omit the 1 tbsp olive oil entirely. The yogurt base provides enough richness, though the oil adds a subtle depth.
What can I use instead of honey?
For a vegan option, swap honey for maple syrup or agave. Both work perfectly and maintain the balanced sweetness.
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