Low Cholesterol Mayonnaise
This Low Cholesterol Mayonnaise offers a lighter take on a classic condiment, perfect for health-conscious eaters. With a blend of egg whites, mustard, and a hint of garlic, it provides a creamy texture without the added fat. Ideal for salads and sandwiches, it's a versatile addition to any meal.
Ingredients
Instructions
- In a beater bowl, beat the egg whites with the sugar, salt, mustard, garlic powder, and white pepper until quite foamy.
- Slowly begin to add 1/2 cup of vegetable oil while beating on high.
- You must add the oil slowly or the mixture will not emulsify.
- Now add 1 tablespoon of white vinegar. Continue beating and adding oil on high until all of the oil is used.
- Then beat in the last tablespoon of vinegar.
- Pour into a covered jar and keep refrigerated.
- This thickens more on chilling and is excellent for all salads.
Tips & Substitutions
To achieve the best emulsion, it's crucial to add the vegetable oil very slowly while beating the mixture on high. You can substitute the vegetable oil with light olive oil for a different flavor profile. If you prefer a tangier taste, consider adding a bit more vinegar. Ensure your egg whites are at room temperature for the best results.
Serving Suggestions
This low cholesterol mayonnaise is perfect for sandwiches, salads, and dips. Try it in a classic egg salad or a healthier version of Grits Casserole for added creaminess. It also works well as a base for dressings or a dip for fresh vegetables, making it a versatile addition to your meal prep.
Storage & Reheating
Store the mayonnaise in a covered jar in the refrigerator for up to a week. It may thicken further upon chilling, making it ideal for spreading or mixing into dishes. If it becomes too thick, you can whisk in a small amount of water or additional vinegar to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Low Cholesterol Mayonnaise contains roughly 165 calories, with 1g protein, 6g carbohydrates, and 16g fat. It is an excellent source of vitamin A (27% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1053mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Using whole eggs will increase the cholesterol content and change the texture of the mayonnaise. This recipe is designed to be low cholesterol by utilizing only egg whites, which helps achieve a light and airy texture while reducing fat.
What can I use instead of mustard?
If you don't have mustard on hand, you can substitute it with a teaspoon of lemon juice for acidity or a dash of vinegar. However, this may alter the flavor slightly, so adjust to your taste preference.
How can I make this mayonnaise spicier?
To add a kick to your mayonnaise, consider incorporating a pinch of cayenne pepper or a few drops of hot sauce during the mixing process. This will give your mayonnaise a nice heat that pairs well with sandwiches and salads.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).