About Mayonnaise

Recipes: Herb Dip and Lemon Dill Mayonnaise

Sensational salads and sandwiches, creamy dips and more... many of the foods we know and love are made with great-tasting mayonnaise.

As you aspire to eat more healthfully, you can still enjoy the great taste of mayonnaise by using low fat mayonnaise dressing. It has 1/10 the fat (1 gram per serving) of regular mayonnaise, yet offers the great taste and, creamy texture you love.

Health professionals recommend reducing fat in our diets so that about 30% of the calories come from fat. Balancing higher fat foods with lower fat choices in recipes and meals, exercising moderation, and eating a wide variety of foods is essential to building a diet that works and lasts for a lifetime. Reduced fat and lowfat products help you enjoy your favorite foods without sacrificing taste or convenience.

No more excuses! Eating well can be delicious, especially with some help from great-tasting Low Fat Mayonnaise Dressing!


More About Mayonnaise


Low Fat Buttermilk Dressing (Mayonnaise Substitute)

  • 1-1/2 tablespoons cornstarch
  • 3/4 teaspoon dry mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup well-shaken low-fat buttermilk
  • 1 large egg
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil

Whisk together cornstarch, mustard, sugar, salt, and 1/4 cup buttermilk in a small heavy saucepan until smooth. Whisk in remaining 3/4 cup buttermilk and egg until smooth. Cook over moderate heat, whisking constantly, until mixture reaches a simmer, then simmer, whisking constantly, until thickened and custardlike, 4 to 6 minutes. Remove from heat and whisk in lemon juice and oil. Transfer dressing to a bowl and chill, its surface covered with wax paper, about 1 hour.

Cooks' note:
Dressing can be chilled up to 3 days.

Nutritional Information
Each serving (2 tablespoons) contains about 46 calories and 3 grams fat.


Spring Herb Dip

Herb Dip


  • 1/2 cup low fat mayonnaise dressing or light mayonnaise
  • 1/3 cup sliced green onions
  • 1/3 cup parsley sprigs
  • 1/2 small clove garlic, crushed
  • 1 teaspoons wine vinegar or lemon juice

In food processor or blender combine mayonnaise, green onions, parsley, garlic and vinegar. Process 30 seconds or until smooth. Cover; chill. Garnish as desired. Serve with cut-up vegetables, toasted pita triangles or melba rounds.

Makes 1 cup.

Per 2 Tablespoon Serving: 50 calories, 20 calories from fat, 2 g total fat, 0 g saturated fat, 1 g polyunsaturated fat, 5 mg cholesterol, 280 mg sodium, 8 g total carbohydrate, 0 g dietary fiber, 6 g sugars, 0 g protein


Lemon Dill Mayonnaise



  • 1/2 cup low fat mayonnaise dressing or light mayonnaise
  • 1 tablespoon chopped fresh dill
  • 1-1/2 teaspoons chopped fresh parsley
  • 1-1/2 teaspoons lemon juice

In small bowl stir mayonnaise, dill, parsley and lemon juice. Cover; chill to blend flavors. Serve with grilled or roasted meats, poultry, seafood or vegetables.

Makes about 1/2 cup.

Per 1 Tablespoon Serving: 25 calories, 10 calories from fat, 1 g total fat, 0 g saturated fat, 1 g polyunsaturated fat, 0 mg cholesterol, 140 mg sodium, 4 g total carbohydrate, 0 g dietary fiber, 3 g sugars, 0 g protein


This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified February 2007

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