This light homemade mayo is creamy, tangy and wonderfully fresh: mashed boiled yolks, light sour cream, mustard and lemon blend into a smooth spread with far less fat than classic mayonnaise. It comes together in minutes, keeps well in the fridge, and is perfect for sandwiches, salads and dips. Try it with our Restaurant-Style Chicken Caesar Salad and Mexican Corn and Bean Salad.
Ingredients
- 3 hard-boiled egg yolks
- 4 tbsp light sour cream (10%)
- 1 tsp mustard
- 1 tbsp lemon juice
- 1/2 tsp dried garlic
- 1/2 tsp salt
Instructions
- Mash the boiled yolks with a fork until smooth.
- Add the sour cream, mustard, lemon juice, dried garlic, and salt.
- Mix everything thoroughly. If any lumps remain, press the mixture through a fine sieve.
Tips
- Mash the yolks until completely smooth before adding the other ingredients, so the mayo stays silky.
- If any lumps remain, press the mixture through a fine sieve for a perfectly smooth finish.
- For more homemade sauce ideas, see the recipes at Serious Eats.
Nutrition (per 100 g): 130 kcal | Protein 17 g | Fat 5 g | Carbs 3 g