Added by elizsar | Wed 28 Jan 2009 @ 12:03
1tsp djon mustard
1tsp lemon juice
1tsp sea salt
1tsp white balsamic vinegar
1tsp freshly crushed garlic
1 cup light olive oil
1 cup light sour cream
Put everything except the olive oil and light sour cream in a tall jug and stick mix for a second to blend. Slowly add olive oil until a creamy mayonnaise is created - then blend in the light sour cream. This makes the mayo lighter and is really great just as a dip for veggie sticks etc.
If the mixture seems a bit 'loose' don't panic, as it will set in refrigerator. Keeps for ages too.
Variations: leave out garlic for a more traditional mayonnaise or leave out garlic and at end stir in chopped gherkins and capers for a yummy tartaire sauce. Add some tomato puree for a seafood sauce.