Thread: Fat Free Mayonnaise

I use regular mayo. You need some fat in your diet.

U know what i found makes a great replacement or addition 2 Mayo? Plain Yogurt. I use 2 get the fat free kind but a lady (Author) who wrote the book "French women don't get fat" recommends the "Regular Yogurt" Vs Fat free Yogurt. She says the "Fat Free" Yogurt doesn't contain the Enzymes needed 2 produce the yogurt benefits? My Mayo use has gone (weigh) down (for many uses) since i have discovered it's replacement, Plain Yogurt. Dips and such, works great or 50/50..works great. Also replaces Sour Cream quite well. Just thought i'd mention.

smart balance makes an omega-3 fortified mayonaise, you should give it a try, its pretty good, but i dont think 1-2 tbsp of fat free, even if its got hfcs is not going to hurt anyone. I use fat free all the time. Leaves more room for the good fats, like pb

Originally Posted by dg806

I use regular mayo. You need some fat in your diet.

ditto...regular mayo has very little saturated fats in it, it's all I use.

Originally Posted by grant

Although it's only 10 calories per serving, it contains High Fructose Corn Syrup or at least something very similar to that, opinions?? Would you use in moderation?

In my opinion, if you want mayo - go with the good stuff and get a mayo made on healthy fats (olive oil and whole eggs).

If you want a 'fat-free' dressing use lemon juice, lime juice, salt reduced tamari etc...

I have a dumb question.... If Mayo is made from whole eggs and egg whites how come there is no protein listed???? Lately I've become a fanatic about reading labels in the grocery store. I swear it takes me twice as long to shop now.....

Thanks guys for analysis!

Have you seen Jodi's popular mayo recipe?

Originally Posted by Jodi

1 Egg
1 tsp Red wine vinegar
2 tsp Fresh lemon juice
1 tsp Dijon mustard
1/8 tsp (or less) salt
1/4 c Olive oil
1/2 c Flax Oil
1/4 c Safflower oil (may need more or less)


Combine first 6 ingredients in a blender or food processor, whirl. With machine running, add Flax Oil 1 Tablespoon at a time, then add the Safflower Oil 1 Tablespoon at at time, til thick and creamy. Try not to go too fast adding it and it won't be as thick as regular mayo until its refridgerated. Scoop out and put in fridge. I like to add seasons to mine to make herbed mayo like 1/2 tsp. basil, dill, chipolte, tarragon etc.

No I never figured out the breakdown

Originally Posted by Phoenix87

I have a dumb question.... If Mayo is made from whole eggs and egg whites how come there is no protein listed???? Lately I've become a fanatic about reading labels in the grocery store. I swear it takes me twice as long to shop now.....

The protein from a serving of mayo wouldn't be worth worrying about, unless you plan on eat a few hundred grams worth.

Originally Posted by Phoenix87

I have a dumb question.... If Mayo is made from whole eggs and egg whites how come there is no protein listed???? Lately I've become a fanatic about reading labels in the grocery store. I swear it takes me twice as long to shop now.....

Because, in terms of the overall volume, the protein from the eggs only make up a small % of the overall composition.

Hollywood brand safflower mayo is really tasty. (and loaded with good fats). It's available at regular grocery stores in California. Dark blue label - check it out if it's available near you.

"Because, in terms of the overall volume, the protein from the eggs only make up a small % of the overall composition."

Thanks Guys.......