I usually use Kraft Light. It tastes as good as the non-light variety, but I’m looking for something that would be healthier. There is probably no such thing as a healthy mayo, but what are some alternatives? I’ve tried soy mayo, but found it to be watery (for lack of a better term). Also, I despise mustard, so I won’t be using that crap instead of mayo.
The new olive oil mayos are supposed to be a good choice. Unfortunately the selection in this podunk town is crap, and I haven’t had a chance to check them out.
You could also try making your own. Recipes abound online.
If by “healthier” you mean fewer calories and less fat, I have been on the same quest. Most “light” mayos seem sweet and kind of goopy in texture, but I have been buying Hellman’s Canola Oil mayo and like the taste and texture with 1/2 the calories and fat grams of regular.
How about horseradish sauce? There are some creamy ones with low fat/calories which taste yummy on a turkey or roast beef sandwich.
For potato salad, I’ve been using the Hellman’s Canola, some fat-free sour cream and a squirt of grainy mustard to make a rich-tasting but not too fatty dressing.
If by “healthier” you mean a true alternative to mayo, I’ve got nothing, but will be checking the thread for suggestions.
Make your own. It’s dead easy.
Ingredients: 2 yolks, 200 ml oil (I use vegetable oil), garlic, salt, pepper, mustard.
Take the yolks of two eggs and beat them together. Add a single drop of oil. Beat it in to the egg yolk. Repeat, gradually adding more and more oil. Add a pinch of salt, some ground black pepper, one large clove of garlic,and one teaspoonful of mustard. Adjust according to taste - I drop the mustard, and sometimes add more garlic.
If the mixture curdles, take the yolk of another egg and add the mixture little by little, beating all the while.
Do they not have Hellman’s with Olive Oil in your neck of the woods yet? My mom switched to that and I think it’s great!
You say you don’t like mustard, but have you tried Dijonnaise? Because it’s pretty tasty.
I have a friend that just suggested this and it is on the shopping list for tomorrow …
I bought Spectrum Light Canola Mayo from Whole Foods - Spectrum advertises in a few of the “nicer” cooking magazines I read - mayos, olive oils, vinegars and the like - and I like it. 3.5 grams of fat per serving, I (think) 1 g saturated. Can’t beat it, especially since I never liked to cut down on the amount I use in egg and tuna salads. As for a standalone, I can’t vouch for it’s tastiness, since I don’t use it as a spread. But as for texture, I give it 4 1/2 stars (because nothing’s as good as the real stuff).
It’s obviously pricier, I think my 12oz container was like $4.
Remember - canola oil is healthier than olive! Most people don’t know that.
My mom, rest her soul, once told me that the homemade “diet mayo” of her era (she was born in 1918) was mayonnaise made with mineral oil. :eek:
I can’t even imagine, but the phrase “like grease through a goose” comes to mind.
We have the olive oil mayo in my area. I was at Whole Paycheck Foods yesterday, and found myself standing in front of the mayo shelf for 10 minutes trying to decide. I ended up getting the lite version of their branded mayo. Next time I’ll go for either the canola or olive oil.
How long does homemade mayo last?
Nothing for a little bite? I usually add a couple tablespoons of vinegar.
More garlic. 
We use Vegenaise.