Yogurt Mayonnaise

Yogurt mayonnaise is a low calorie, healthy alternative to mayonnaise.  Often it's a combination of yogurt and mayonnaise... but you can leave the mayo out if you like.  In less than 10 minutes, whip together a delicious dressing, spread or dip.

  • yogurt mayonnaise:  2 tablespoons = 45 calories
  • regular mayonnaise: 2 tablespoons = 180 calories
  • light mayonnaise: 2 tablespoons = 70 calories
  • 16 tablespoons = 1 cup (250 ml)

Yogurt Mayonnaise

Yogurt (Without) Mayonnaise

Makes about 1-1/4 cups (310 ml)

2 Tablespoons (1 serving) = 26 calories


Tip:  To use as a spread, substitute 1 cup Greek yogurt or yogurt cheese for regular yogurt.

  • 1 cup (250 ml) plain yogurt
  • 1 tablespoon (15 ml) prepared mustard
  • 2 teaspoons (10 ml) lemon juice
  • 1 teaspoon (5 ml) minced onion
  • 1 tablespoon (15 ml) fresh parsley leaves
  • 1/4 (1 ml) teaspoon basil
  • 1 drop Tobasco sauce
  • salt to taste
  • 3 tablespoons (45 ml) vegetable oil


Combine all ingredients, except vegetable oil, in a blender jar.  Add oil slowly while blending at moderate speed.  Use as a salad dressing.

Yogurt Mayonnaise recipe taken from "Creative Yogurt Cooking" by Ethel Lang Graham.

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Yogurt Mayonnaise

Makes 1 cup (250 ml)

2 Tablespoons (1 serving) = 45 calories


  • 1/2 cup (125 ml) plain yogurt
  • 1/2 cup (125 ml) homemade mayonnaise or light mayonnaise
  • 1 tablespoon (15 ml) freshly squeezed and strained lemon juice or to taste
  • salt to taste


Combine all the ingredients in a small bowl. Blend thoroughly. Taste and adjust the seasoning.  Cover and chill.

Note: More yogurt and less mayonnaise (or vice versa) may be used. Lime juice may be substituted for the lemon juice for some salads.


Garlic:  Add 1 small clove garlic, crushed, or to taste.  Mix until smooth.

Herb:  To Garlic Yogurt Mayonnaise add 2 teaspoons minced chives, 1/2 teaspoon grated onion, 1/4 teaspoon each crushed dried basil, tarragon, dill, paprika and a dash curry powder.  Mix well.  Serve on salad greens.

Green:  Add 2 tablespoons each minced spinach, watercress, parsley and chives and 2 teaspoons each minced fresh tarragon and dill.  Mix well.  Excellent for fish and salads.

Curry:  Add 1 teaspoon curry powder or to taste and 1 small garlic clove, crushed (optional).  Mix well.  Use for egg, artichoke, potato, rice, pasta, meat or seafood salads.

Egg:  Add 2 hard cooked eggs, minced, 1 teaspoon Dijon-style mustard and 1/8 teaspoon Tabasco sauce.  Mix gently but thoroughly.  Recommended for shellfish, avocado or tomato salads.

Avocado:  Add 1 small avocado, peeled, pitted and mashed, 1 minced scallion or crushed garlic to taste (optional), 1 tablespoon fresh strained lemon or lime juice and salt to taste.  Mix well.  Use on cooked cauliflower.

Yogurt Mayonnaise taken from "the Book of Yogurt" by Sonia Uvezian.

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