Make 'healthy' mayo with less calories and more protein in seconds

If you're on a weight loss journey or just want to make sure you eat as healthily as you can, you might want to have a look at how much mayonnaise you're consuming.

One 600g jar of mayo contains about 4,300 calories, which equals to about 100 calories per 15 gram portion. This can quickly add up – so weight loss experts often recommend substituting it with another condiment if you're trying to lose weight.

However, the reason mayonnaise is such a popular condiment is because it's both versitile and tasty, which make it more difficult to cut out completely.

To help, health influencer Sophie Richard has shared a simple recipe of homemade mayonnaise that both cuts down the overall calories, but is also more nutritious and has more protein.

"So I’ve been told you can make healthy mayonnaise with four boiled eggs and a blender. I am very sceptical but let’s see," she said at the start of her video.

“So into a blender, you are just gonna put four boiled eggs. I boiled these for 12 minutes,” she said as she popped the peeled boiled eggs into her blender. "You’re then gonna want 45 grams of mustard, everyone recommends dijon."

As she meassured out the mustard into her bowl using kitchen scales, she said: "By the way, not only is this super low in calories, high in protein, but it’s also dairy and gluten free too, so that’s a bonus."

She continued with the next ingredient, which was half a teaspoon of apple cider vinegar and a pinch of salt.

"I have seen other recipes use Worcestershire sauce, but I’m gonna try it first and see if I wanna add it," she said.

"Whiz it up and see what it tastes like," she said before blending it all into a smooth, yellow paste.

She then opened up the blender and scraped down the mustard from the walls of the bowl before adding a splash of coconut milk to make it into a creamier consistency. However, you can use whatever milk you prefer.

She then added half a teaspoon of the Worcestershire sauce before mixing it up again. Just bear in mind that if you add this, the mayo will no longer be gluten free, unless you’re using a gluten free Worcestershire sauce. She then went on to mix it up again.

"Moment of truth,” she said as she unscrewed the lid. “I think it worked.”

As she scooped the mayo into a jar, she said: "Definitely better in consistency since adding a bit of coconut milk. I have tasted it and you can’t taste any difference. “I think I just made healthy mayonnaise,” she said.

Tasting it again, she said: “I think this is one of those viral hacks that’s actually changed my life. And I’m gonna use this right now for my lunch."

She then went on to make a tuna and sweetcorn salad, using spoonfuls of the mayonnaise she’d just made.

“I just can’t believe it’s dairy free, gluten free, and it’s high protein,” she said before scooping the tuna mayo salad over some butternut squash before adding some micro greens. "Very healthy and tastes insane."