This lightened version delivers the creamy richness of traditional mayo without the excess fat. A simple blend of ingredients creates a smooth, spreadable condiment that works perfectly in sandwiches, salads, and sauces.
With just 10 minutes of prep time, you can make a batch that stays fresh in the fridge for up to a week. The result is a versatile, guilt-free spread that doesn’t compromise on flavor or texture.
Ingredients for Low Fat Mayonnaise
Nine pantry-friendly ingredients transform into a creamy, guilt-free spread with all the richness of classic mayo.
| Ingredient | Amount | Notes |
|---|---|---|
| Nonfat Greek Yogurt 🥛 | 1 cup | Plain, unsweetened for tang |
| Dijon Mustard 🟡 | 2 tbsp | Smooth, not whole grain |
| White Vinegar 💧 | 1 ½ tbsp | Or apple cider vinegar |
| Olive Oil 🫒 | 2 tbsp | Light or extra-virgin |
| Honey 🍯 | 1 tsp | Or maple syrup for vegan |
| Garlic Powder 🧄 | ½ tsp | Not garlic salt |
| Onion Powder 🧅 | ½ tsp | For depth of flavor |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed for brightness |
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The Greek yogurt is the foundation here. Fage Total 0% or Chobani Non-Fat give the smoothest texture with zero added fat. Avoid flavored varieties—they introduce unwanted sweetness. For the Dijon, Grey Poupon or Maille deliver the right sharpness. Vinegar choice matters less, but avoid balsamic (too dark, too strong). Whole Foods or Trader Joe’s have great organic options for the olive oil.
No Greek yogurt? Low-fat sour cream works at a 1:1 ratio. Swap honey for agave or maple syrup if you need a vegan version. The mustard can be yellow in a pinch (use one-third less—it’s milder). For extra creaminess, a splash of unsweetened almond milk helps thin it without adding fat. Skip the powders if you prefer a purer flavor, but they add subtle depth.
This keeps beautifully in an airtight container for 7-10 days in the fridge. The texture firms up overnight, so give it a good stir before using. For longer storage, freeze in ice cube trays for up to 3 months—perfect for single servings in dressings or sauces.
Why You’ll Love This Recipe
- 5-Minute Mix: I just dump everything in a bowl and whisk—no cooking, no waiting, done before the kettle boils.
- Tangy Kick: The Dijon and vinegar give it that sharp zing, while the honey rounds it out so it’s not just light, it’s crave-worthy.
- Sandwich Star: I slather it on turkey wraps, mix it into chicken salad, or use it as a dip for roasted sweet potato fries—works every time.
- Fridge Lifesaver: A batch lasts me all week, and since it’s yogurt-based, I don’t feel guilty about that extra dollop on my lunch.
Step-by-Step Instructions for Low Fat Mayonnaise
Follow this precise method for a creamy, tangy spread that rivals traditional mayonnaise.
Step 1: Whisk the Base Ingredients
In a medium bowl, combine the 1 cup Nonfat Greek Yogurt and 2 tbsp Dijon Mustard. Whisk vigorously for 1-2 minutes until the mixture becomes completely smooth and homogeneous. The yogurt provides the creamy base, while the mustard acts as an emulsifier to bind the ingredients together.
I use a wire whisk for this step as it incorporates air, which lightens the texture. Ensure there are no visible streaks of mustard remaining—this creates a uniform foundation for the remaining ingredients.
Step 2: Incorporate the Acidic Elements
Add the 1.5 tbsp White Vinegar and 1 tbsp Lemon Juice to the yogurt mixture. Whisk again for 1 minute until fully combined. The vinegar and lemon juice provide the signature tang that distinguishes mayonnaise from other spreads.
The mixture will thin slightly as the acids react with the yogurt. This is normal and necessary for achieving the proper consistency. The acidity also helps preserve the spread and balances the richness of the olive oil you’ll add next.
Step 3: Emulsify with Olive Oil
With the whisk in one hand and a measuring spoon in the other, slowly drizzle in the 2 tbsp Olive Oil while whisking continuously. Add the oil in a thin, steady stream—this is critical for creating a stable emulsion that won’t separate.
The mixture will begin to thicken noticeably as the oil incorporates. If it appears too thick, you can add a teaspoon of water, but with these exact proportions, it should reach the perfect mayonnaise-like consistency. Continue whisking for an additional 30 seconds after all the oil is added to ensure complete emulsification.
Step 4: Season and Adjust Flavor
Add the 1 tsp Honey, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, and 0.5 tsp Salt. Whisk for another 30 seconds until all the seasonings are evenly distributed throughout the mixture.
The honey adds a subtle sweetness that rounds out the sharpness of the vinegar and mustard. Taste and adjust seasoning if needed, though with these precise measurements, it should be perfectly balanced. The garlic and onion powders provide depth without the texture of fresh ingredients.
Step 5: Rest and Serve
Transfer the mayonnaise to an airtight container and let it rest in the refrigerator for at least 30 minutes before using. This resting period allows the flavors to meld together and the mixture to reach its final consistency.
Use within 5-7 days for optimal freshness. The spread will thicken slightly as it chills, achieving the ideal texture for sandwiches, dips, or salad dressings. Stir before each use as some separation may occur naturally.
Pro Tips For Making Low Fat Mayonnaise
- Whisk Slowly: Add the olive oil in a thin, steady stream while whisking vigorously—I learned this the hard way after my first attempt separated into a sad, oily mess.
- Strain the Yogurt: Drain the Greek yogurt in a fine-mesh sieve for 10 minutes to remove excess liquid, or your mayo will be runny no matter what.
- Warm the Honey: Microwave the honey for 5-10 seconds before mixing—cold honey clumps and refuses to incorporate evenly.
- Skip Cold Ingredients: Make sure all ingredients are room temperature, especially the yogurt, or the emulsion will break before it even starts.
Flavor Customization for This Dish
Herb-Infused Variation
Add 1 tbsp finely chopped fresh dill or 1 tsp dried dill weed along with the seasonings in Step 4. I love foraging wild dill along the coast for this—I also add 1 tsp dried tarragon for a French-inspired twist that reminds me of my culinary training. 🌿
Spicy Kick Option
For heat lovers, mix in ½ tsp cayenne pepper or 1 tbsp sriracha with the other seasonings. The spice cuts through the creaminess beautifully. I sometimes add ½ tsp smoked paprika for a subtle BBQ flavor that takes me back to local competitions.
Sweet and Tangy
Increase the honey to 2 tsp and add 1 tsp orange zest for a brighter, sweeter profile. This version pairs wonderfully with fruit salads or as a spread for turkey sandwiches. The citrus notes balance the sweetness perfectly.
Garlic Lover’s
Replace the garlic powder with 2 minced fresh garlic cloves for a more intense flavor. I also add 1 tsp grated fresh ginger for complexity. Let it sit for 10 minutes before using to mellow the raw garlic bite.
Smoky BBQ Style
Add 1 tsp liquid smoke and 1 tsp smoked paprika to the base recipe. This variation brings that pitmaster touch I grew up with—perfect for burgers or as a dip for sweet potato fries. The smokiness deepens the flavor profile.
Lemon-Pepper Brightness
Double the lemon juice to 2 tbsp and add 1 tsp freshly cracked black pepper. This zesty version works wonderfully in chicken salads or as a topping for grilled fish. The extra acidity makes it particularly refreshing. 💛
Nutrition Facts
Frequently Asked Questions
Can I use regular yogurt instead of Greek?
Yes, but strain it first through a cheesecloth for 1-2 hours to remove excess liquid. Regular yogurt lacks the thickness needed for proper emulsification. Greek yogurt works best for that creamy texture.
Why does my mixture look thin?
This usually happens if the oil was added too quickly. Drizzle it in a thin stream while whisking continuously for 30 seconds. Chilling for 30 minutes also helps thicken it.
Can I make this ahead of time?
It keeps in an airtight container for 5-7 days. The flavors actually deepen after 24 hours. Stir before using as some separation is normal.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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