- Light mayo: Any food labelled as “light” carries one-third fewer calories than the regular version. Per 1 tablespoon, mayo contains 45 calories, 4.5 grams fat, and 0.5 grams saturated fat.
- Reduced fat mayo: Any food named as “reduced fat” includes limited or 25 percent cholesterol and 2g of saturated fat or less than the full-fat version. This mayo includes 25 calories, 2 grams fat, and no saturated fat per tablespoon.
- Alternate oil-based mayonnaise: Olive oil and Canola mayonnaise are prepared as “healthier” options. Both are powerful in heart-healthy monounsaturated fats, but the calories are the same. Additionally, olive oil mayos direct to blend olive oil with other vegetable oils so that the flavor isn’t too overwhelming.
- Canola oil mayo: 11 grams fat, 100 calories, 0.5 grams saturated fat
- Olive oil mayo: 11 grams fat, 100 calories, 1.5 grams saturated fat
- Decreased fat olive oil mayo: 4 grams fat, 45 calories, 0 grams saturated fat.
- Vegan mayonnaise: Some vegan variations add a canola-oil based eggless mayo by Spectrum Organics. Extra is soy-based mayonnaise by Nasoya, made outwardly with eggs and a mixture of spices. They’re both proper for folks who attend a vegan diet or are allergic to eggs.
- Light canola eggless mayo: 3.5 grams fat, 35 calories, 0 grams saturated fat
- Nayonaise: 3.5 grams fat, 35 calories, 0.5 grams saturated fat
- One can choose any type of oil to use, though olive oil is by far the most popular in home recipes. One can experiment with macadamia nut oil as per their wish.
- It would be best if one can source free range eggs as well wherein a glass bowl, two egg yolks can be whisked using a hand blender.
- One can slowly add three-fourths to a cup of their choice of edible oil while constantly whisking till the mixture solidifies. Season with freshly pressed lemon juice, salt, and fresh ground black pepper and mix until thoroughly thick.
- Store it in a sealed glass jar and position in the refrigerator. This homemade mayonnaise should last for a week.