# Looking for a healthier mayonnaise **URL:** \ **Category:** Cafe Society\ **Created:** [June 28, 2009, 9:08pm UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282 "2009-06-28T21:08:35Z")\ **Posts on this page:** 14\ **Page:** 1
**Author:** ![Yodalicious](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yodalicious/32/8195_2.png) [@Yodalicious](https://boards.straightdope.com/u/Yodalicious)\ **Post date:** [June 28, 2009, 9:08pm UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282/1 "2009-06-28T21:08:35Z")
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. ---
**Author:** ![Scarlett67](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/scarlett67/32/7387_2.png) [@Scarlett67](https://boards.straightdope.com/u/Scarlett67)\ **Post date:** [June 28, 2009, 9:36pm UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282/2 "2009-06-28T21:36:31Z")
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. ---
**Author:** ![Proudest\_Monkey](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/proudest_monkey/32/13257_2.png) [@Proudest\_Monkey](https://boards.straightdope.com/u/Proudest_Monkey)\ **Post date:** [June 28, 2009, 9:40pm UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282/3 "2009-06-28T21:40:15Z")
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. ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [June 28, 2009, 10:30pm UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282/4 "2009-06-28T22:30:18Z")
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. ---
**Author:** ![ZipperJJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zipperjj/32/211_2.png) [@ZipperJJ](https://boards.straightdope.com/u/ZipperJJ)\ **Post date:** [June 29, 2009, 1:09am UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282/5 "2009-06-29T01:09:28Z")
Do they not have [Hellman’s with Olive Oil](http://www.hellmanns.com/products/mayo_olive.aspx) in your neck of the woods yet? My mom switched to that and I think it’s great! ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [June 29, 2009, 1:38am UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282/6 "2009-06-29T01:38:26Z")
You say you don’t like mustard, but have you tried Dijonnaise? Because it’s pretty tasty. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [June 29, 2009, 1:45am UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282/7 "2009-06-29T01:45:13Z")
> [@Proudest\_Monkey](#): > > 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. I have a friend that just suggested this and it is on the shopping list for tomorrow … ---
**Author:** ![lindsaybluth](https://avatars.discourse-cdn.com/v4/letter/l/90db22/32.png) [@lindsaybluth](https://boards.straightdope.com/u/lindsaybluth)\ **Post date:** [June 29, 2009, 3:31am UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282/8 "2009-06-29T03:31:19Z")
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. ---
**Author:** ![freckafree](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/freckafree/32/3050_2.png) [@freckafree](https://boards.straightdope.com/u/freckafree)\ **Post date:** [June 29, 2009, 3:45am UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282/9 "2009-06-29T03:45:49Z")
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. ---
**Author:** ![Yodalicious](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yodalicious/32/8195_2.png) [@Yodalicious](https://boards.straightdope.com/u/Yodalicious)\ **Post date:** [June 29, 2009, 12:50pm UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282/10 "2009-06-29T12:50:33Z")
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. ---
**Author:** ![Markxxx](https://avatars.discourse-cdn.com/v4/letter/m/5daacb/32.png) [@Markxxx](https://boards.straightdope.com/u/Markxxx)\ **Post date:** [June 29, 2009, 1:33pm UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282/11 "2009-06-29T13:33:38Z")
How long does homemade mayo last? ---
**Author:** ![Bill\_Door](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Bill\_Door](https://boards.straightdope.com/u/Bill_Door)\ **Post date:** [June 29, 2009, 1:43pm UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282/12 "2009-06-29T13:43:43Z")
> [@Quartz](#): > > 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. Nothing for a little bite? I usually add a couple tablespoons of vinegar. ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [June 29, 2009, 2:09pm UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282/13 "2009-06-29T14:09:10Z")
> [@Bill\_Door](#): > > Nothing for a little bite? More garlic. 🙂 ---
**Author:** ![Sailboat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sailboat/32/461_2.png) [@Sailboat](https://boards.straightdope.com/u/Sailboat)\ **Post date:** [June 29, 2009, 4:03pm UTC](https://boards.straightdope.com/t/looking-for-a-healthier-mayonnaise/501282/14 "2009-06-29T16:03:11Z")
We use [Vegenaise](http://www.followyourheart.com/vegenaise.html).