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Mayonnaise |
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Serves: 16 Print this RecipePreparation time: 10 minutes Cooking time: 4 minutes Serves: 16 Serving size: 1 Tbsp Sure, you can buy lite mayonnaise at the supermarket, but it often has added sugars and doesn’t taste anything like homemade. When it’s this easy to whip up your own version, it hardly makes sense to do anything else. This version calls for cooking the egg gently, removing salmonella risk, and it won’t separate, either. The drawback: since it’s thickened with cornstarch, it will thin out if combined with very acidic ingredients. Don’t use it in a vinegary salad dressing, for example, or in acid-rich buttermilk Ranch dressing. Store it in the refrigerator for up to 4 days. 3/4 cup low-fat (1%) buttermilk 1 tablespoon cornstarch 1/2 teaspoon dry mustard Pinch seasoned salt Pinch cayenne pepper 1 egg, lightly beaten 2 tablespoons reduced-fat brick-style cream cheese 2 tablespoons fresh lemon juice 1. In a medium saucepan, whisk 1/4 cup of the buttermilk with the cornstarch, mustard, salt, and pepper. Add the egg and the remaining buttermilk; whisk constantly over medium-low heat until the mixture begins to thicken, about 3 minutes. 2. Add the cream cheese and continue whisking until smooth and heated through, 1 minute; remove from the heat. Whisk in the lemon juice. 3. Pour into a small bowl and cover with plastic wrap to prevent a skin from forming. Chill thoroughly. Exchanges Free Food Calories 16 Calories from Fat 7 Total Fat 1g Saturated Fat 0g Cholesterol 15mg Sodium 27mg Carbohydrate 1g Dietary Fiber 0g Sugars 1g Protein 1g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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