Light Mayonnaise

1 egg yolk, see note

1 heaped teaspoon mustard

Salt and pepper to taste

1 tablespoon white wine vinegar

100 milliliters (3/8 cup) olive oil or other healthy oil of your choice

130 grams (scant 5 ounces) fat-free fromage blanc or fat-free Greek yogurt

Put the egg yolk and mustard in a bowl. Add salt and pepper to taste. Stand the bowl on a damp cloth to prevent it from slipping then use a small whisk to beat the mixture smooth. Whisk in the vinegar.

Whisking constantly, add the oil drop by drop to begin with. When the sauce starts to thicken, pour in the remaining oil in a thin, steady stream, whisking rhythmically.

Once all of the olive oil has been incorporated, slowly mix in the fromage blanc (or Greek yogurt); taste and adjust seasoning. Refrigerate until ready to use.

Makes 1-plus cups (about 18 tablespoons).

Chef's tip: Mayonnaise is a classic accompaniment for salmon, chicken, eggs and tuna. It can also be used as a dip for raw vegetable crudités. Or, combined it with garlic, fresh herbs, gherkin and capers and purees of green vegetables.

Don's suggestion: If you're concerned about using raw egg yolk, use the yolk of a pasteurized egg.

Nutrition values per tablespoon (without added salt): 48 calories(90 percent from fat), 4.8 g fat (0.7 g saturated), 0.7 g carbohydrates, 0 fiber, 0.6 g protein, 12 mg cholesterol, 23 mg sodium.

Adapted from “Eat Well and Stay Slim: The Essential Cuisine Minceur” by Michel Guérard (Frances Lincoln, 2014)