I want to share my discovery to reduce calorie mayonnaise, homemade or purchased. The site has a lot of great recipes for homemade mayonnaise, I especially liked the one that suggested crybell I decided to adapt it to the needs of its consumers - to make them less fatty and more dense. Did it! Try to cook 30% mayonnaise without harmful industrial additives.


  • Vegetable oil

    100 ml

  • Milk

    250 ml

  • Gelatin

    1 tsp

  • Mustard

  • Vinegar

  • Salt

  • Sugar


First make the mayonnaise-based. Pour into a tall glass of a blender with 100 ml oil and 50 ml of milk (remaining milk will need later) let Cool and whisk to a smooth emulsion, Add 1/2 tsp mustard, a pinch of salt, 1/2 teaspoon of sugar and 3-4 drops of vinegar. Whisk again. Should be 170-180 ml ready-made mayonnaise (it needs a little increase in volume) do Not worry if you get a not too thick base, the main thing - uniformity.
Now prepare our Supplement, rather "the are:" Soak 1 tsp gelatine in 200 ml of milk, let it swell. Then warm the mixture over low heat, without boiling, until complete dissolution of grains of gelatin. Add a pinch of salt, a pinch of sugar, on the tip of a spoon of mustard. Stir and set aside to chill. The finished mixture should be barely warm or at room temperature.
Now in a blender, mix the base and additive to sostoianie, reminiscent of a milkshake (thick liquid with bubbles) Put in refrigerator for 15-20 minutes, checking occasionally, as there is a thickening. When the consistency will resemble sour cream and again whisk blender and refrigerate for the final thick.
Before use stir with a spoon. If the mayonnaise "grabbed" stronger than you need, and resembles jelly, need immediately before use again whip it in a blender, previously separated from the walls and bottom.
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