Real mayonnaise is made with egg yolks and oil—which might explain the 10 grams of fat per tablespoon. You can very easily wind up slathering at least a tablespoon or two on a sandwich. This very good approximation uses Greek yogurt as a base, rather than oil.

　　

Ingredients

makes 2 2/3 cups (about 44 1-tablespoon servings)

　　6 tablespoons white vinegar

　　4 tablespoons cornstarch

　　1 17.6-ounce container Greek yogurt

　　3 tablespoons Dijon mustard

　　4 packets (14 g) Truvia

　　1 teaspoon salt

　　

Step 1

In a small bowl, whisk the vinegar into the cornstarch. Whisk 2/3 cup of the yogurt into the vinegar mixture. Pour the yogurt and vinegar mixture into a small saucepan and cook over high heat, whisking constantly, until it comes to a boil. (The yogurt mixture will thicken very quickly.) When it is very thick, scrape it into the bowl of a food processor.

　　

Step 2

Blend the yogurt mixture for about 1 minute. Turn off the food processor and scrape down the sides of the bowl. Continue to blend the yogurt mixture until it is slightly cool and very smooth, about 3 more minutes. Add the remaining yogurt, mustard, Truvia, and salt to the mixture. Blend for another minute. Scrape down the sides of the bowl and blend for 30 more seconds.

　　

Step 3

Pour the mayonnaise into a plastic container. Cover tightly and place in the refrigerator until it is cold and firm, about 2 hours. The mayonnaise can be stored in the refrigerator for up to 1 week.

　　

nutrition information

Step 4

Fat: 10g (before), 1.1g (after)

　　

Step 5

Calories: 360 (before), 18 (after)

　　

Step 6

Protein: 0g

　　

Step 7

Carbohydrates: 1g

　　

Step 8

Cholesterol: 3mg

　　

Step 9

Fiber: 0g

　　

Step 10

Sodium: 85mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.