Low Fat Mayonnaise Recipe: Silky Smooth and Guilt-Free

This low-fat mayonnaise delivers the same creamy richness as traditional versions without the guilt. I’ve perfected a method that maintains that signature silky smooth texture while cutting calories in half.

The secret lies in using Greek yogurt as a base, which provides natural creaminess and tang. A touch of Dijon mustard adds depth, while a slow drizzle of oil creates the perfect emulsion for that classic mayonnaise consistency.

What you get is a spreadable, velvety condiment that works beautifully on sandwiches, as a dip, or in salad dressings. It keeps in the fridge for up to a week, staying fresh and perfectly thick.

No special equipment needed—just a whisk and a bowl. This version proves you don’t have to sacrifice flavor or texture to enjoy a lighter alternative.

Ingredients for Low Fat Mayonnaise

Eight ingredients create this creamy, velvety condiment with half the guilt of classic versions.

The Greek yogurt is non-negotiable here—Fage Total 0% or Chobani Non-Fat give the best texture without watering things down. Look for the thickest, creamiest option in the dairy aisle (the kind that could stand a spoon upright). For the oil, avocado oil is my top pick—mild flavor and high smoke point. Whole Foods 365 or Costco’s Kirkland brands are solid, affordable choices.

No Greek yogurt? Regular plain yogurt at full-fat works but you’ll need to strain it overnight to get the thickness right. Swap Dijon for yellow mustard at double the amount if that’s what’s in the fridge. The sugar can be skipped, but it rounds out the tang—honey or maple syrup at half the amount if you prefer natural sweeteners. For a garlic kick, fresh minced works at one-third the amount of powder.

This stays fresh for about 1 week in the fridge. Give it a stir before using—it’ll thicken slightly as it chills. Freezing isn’t recommended as it can separate. Portion into small jars for grab-and-go sandwich spreading (or just keep the whole batch to yourself).

Step-by-Step Instructions for Low Fat Mayonnaise

Here’s the method. Straightforward, tested, works every time.

Step 1: Whisk the Wet Base Together

In a medium bowl, combine the 1 cup Non-Fat Greek Yogurt and 1 tbsp Dijon Mustard. I always use a whisk for this step—it breaks up any lumps in the yogurt and ensures the mustard distributes evenly. The mixture should be smooth and slightly thick.

This base provides the creamy texture without the fat of traditional mayonnaise. The mustard adds tang and acts as an emulsifier, which helps bind the oil later. Make sure your yogurt is plain and unsweetened—any added sugar or flavors will throw off the balance of the final product.

Step 2: Incorporate the Acidic Components

Add the 1 tbsp Lemon Juice, 1 tsp White Vinegar, 0.5 tsp Granulated Sugar, 0.25 tsp Garlic Powder, and 0.25 tsp Salt to the yogurt mixture. Whisk again until everything is fully combined and the sugar has dissolved.

The acidity from the lemon juice and vinegar brightens the flavor, while the sugar balances it out. The garlic powder adds subtle depth without overpowering. Taste at this point—if it needs more tang, you can add a little more lemon juice, but remember the flavor will mellow slightly once the oil is added.

Step 3: Emulsify the Oil Slowly

Here’s the thing—this step requires patience. With the whisk in one hand and the 0.5 cup Neutral-Flavored Oil in the other, begin adding the oil in a very thin, steady stream while whisking constantly. Start with just a few drops at a time, then gradually increase to a thin stream as the mixture begins to thicken.

This slow addition is crucial for creating a stable emulsion. If you pour the oil too quickly, the mixture will separate and you’ll end up with a greasy, thin sauce instead of a creamy mayonnaise. It should take about 2-3 minutes to fully incorporate all the oil. The finished product will be thick, glossy, and pale.

Step 4: Adjust Consistency and Rest

Once all the oil is incorporated, give the mayonnaise a final whisk to ensure everything is smooth and well combined. If it’s too thick for your preference, you can thin it slightly with a teaspoon of water or additional lemon juice. If it’s too thin, whisk in a bit more oil, a teaspoon at a time.

Transfer the mayonnaise to a jar or airtight container and let it rest in the refrigerator for at least 30 minutes before using. This resting time allows the flavors to meld together and the texture to set fully. It will keep in the fridge for up to 1 week.

Storing and Reheating This Dish

Fridge Storage

Transfer your mayonnaise to a clean glass jar or airtight container with a tight-fitting lid. I prefer 8-ounce mason jars—they’re perfect for this recipe size. Store it in the coldest part of your fridge, usually the back of the shelf, not the door.

Shelf Life

This creation stays fresh for up to 1 week in the refrigerator. The Greek yogurt base helps preserve it longer than traditional mayo. Always use a clean, dry spoon to prevent contamination and extend its life. 💡

Freezing Not Recommended

Freezing can cause the emulsion to separate and the texture to become watery or grainy. If you must freeze, portion into ice cube trays for small amounts, but expect some separation upon thawing.

Reviving Separated Mayo

If separation occurs, don’t panic. Simply whisk in 1 tsp cold water or lemon juice to bring it back together. The emulsion is forgiving and usually restores with a little effort.

Room Temperature Use

Let it sit at room temperature for 10-15 minutes before using if it’s too thick straight from the fridge. This makes it easier to spread. Always return it to the fridge promptly after use. ❄️

Portioning Tips

For convenience, divide into small jars or squeeze bottles. This makes it easy to grab and use without opening the main container repeatedly, which helps maintain freshness.

Frequently Asked Questions