ROCCO'S MAGNIFICENT MAYONNAISE

By grinder

Real mayonnaise is made with egg yolks and oil - which might explain the 10 grams of fat per tablespoon. Chef Rocco DiSpirito's recipe uses Greek yogurt as a base, rather than oil, to create a guilt-free version of your favorite condiment.

1.1g fat/18 calories/1g carbohydrates/3mg cholesterol/85mg sodium

Ingredients

• 6 tablespoons white vinegar
• 4 tablespoons cornstarch
• 1 {17.6oz} container Greek yogurt
• 3 tablespoons Dijon mustard
• 4 pkt. {14g}calorie-free sweetener
• 1 teaspoon salt

Details

Servings 44

Preparation

Step 1

In a small bowl, whisk vinegar into the cornstarch. Whisk ⅔ cup of the yogurt into the vinegar mixture. Pour 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 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.