Lemon-Herb Mayonnaise

Lemon-Herb Mayonnaise

Adding yogurt to mayonnaise not only lowers the fat, it adds a refreshing tanginess. Spoon over grilled fish or chicken or use as a sandwich spread or vegetable dip.

From EatingWell: July/August 1998
Yield: about 1 cup
Active Time: 10
Total Time: 10


  1. 1/2 cup nonfat plain yogurt
  2. 1/4 cup reduced-fat mayonnaise
  3. 2 tablespoons lemon juice
  4. 2 tablespoons chopped fresh herbs, such as tarragon or basil
  5. 1 tablespoon finely chopped shallot
  6. Salt & freshly ground pepper, to taste


Whisk yogurt, mayonnaise, lemon juice, herbs and shallot in a small bowl. Season with salt and pepper.


Nutrition Per Serving: 17 calories; 1 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 52 mg sodium; 9 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: none