Recipe of the Week 9/14: Yogurt Based Mayonnaise

6 tablespoons white vinegar
4 tablespoons cornstarch
One 17.6-ounce container Greek yogurt
3 tablespoons Dijon mustard
1 teaspoon salt
Packets (14g) calorie-free sweetener

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.
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, sweetener, and salt to the mixture. Blend for another
minute. Scrape down the sides of the bowl and blend for 30 more seconds.
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.

Adapted from:

Recipe of the Week

Yogurt Based Mayonnaise
Found by: Ashley DeGeare BS, NDTR, CHC

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