Yogurt Mayonnaise

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
55
protein 
1 g
sodium 
121 mg
carbohydrates 
2 g
fat 
5 g
fiber  
Trace
cholesterol 
Trace
Servings 
Makes 1 qt (2 Tbsp ea.)
Ingredients 

¾ cup extra virgin olive oil
1 Tbsp dry mustard
1 Tbsp cane sugar
1 tsp sea salt
1¼ tsp Dijon mustard
3¼ cups yogurt cheese

Yogurt cheese can be made by placing nonfat yogurt in cheesecloth and securing over a large bowl in refrigerator overnight. Be sure cheesecloth does not touch bottom of bowl so water can drain. Cover and refrigerate for up to 1 week.

1 quart yogurt= 1½ cups yogurt cheese

Instructions 
  1. Combine all ingredients in a large bowl and mix gently by hand until just combined. Do not over mix.
Yogurt cheese can be made by placing nonfat yogurt in cheesecloth and securing over a large bowl in refrigerator overnight. Be sure cheesecloth does not touch bottom of bowl so water can drain. Cover and refrigerate for up to 1 week. 1 quart yogurt= 1½ cups yogurt cheese
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein
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