Though there are myriad great low-fat mayos on the market, there’s nothing quite like making it from scratch.

Makes about 1 cup

ACTIVE TIME: 15 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

1 tablespoon cornstarch
1 1/2 teaspoons dry mustard, preferably Colman’s
1 teaspoon sugar
1/2 teaspoon salt
Pinch of cayenne pepper
3/4 cup buttermilk, divided
1 large egg
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil

1. Whisk together cornstarch, mustard, sugar, salt and cayenne in a medium saucepan. Add 1/4 cup of the buttermilk and whisk until you have a smooth paste. Add egg and the remaining 1/2 cup buttermilk and whisk until smooth.
2. Set the pan over medium-low heat and cook, whisking, until the mixture comes to a simmer and thickens. Continue to whisk for 15 seconds, then remove the pan from the heat.
3. Whisk in lemon juice and oil. Transfer the mayonnaise to a small bowl and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool.

NUTRITION INFORMATION: Per tablespoon: 21 calories; 1 g fat (0 g sat, 1 g mono); 14 mg cholesterol; 1 g carbohydrate; 1 g protein; 0 g fiber; 89 mg sodium; 24 mg potassium.
0 Carbohydrate Servings
Exchanges: 1/2 fat

MAKE AHEAD TIP: Cover and refrigerate up to 3 days. Whisk before using.

This was an excellent alternative to the "store bought" "light" mayo. I thought it tasted MUCH better!

Wendygo