buttermilk mayonnaise or 6 tbsp prepared light mayonnaise
Buttermilk mayonnaise is primarily fat-based but typically lower in calories and fat than traditional mayonnaise due to buttermilk dilution. It provides trace amounts of calcium and protein from the dairy component, though the dominant macronutrient remains fat.
About
Buttermilk mayonnaise is a variation of traditional mayonnaise in which buttermilk partially or entirely replaces the acidic components (typically vinegar or lemon juice) and contributes to the emulsion. Traditional mayonnaise is a stable emulsion of oil, egg yolk, and an acidic liquid, with the egg yolk serving as the emulsifier; buttermilk—the tangy liquid byproduct of butter-making or cultured dairy product—adds both acidity and a characteristic slightly sour, cultured flavor while thinning the consistency compared to standard mayonnaise.\n\nButtermilk mayonnaise yields a lighter, more pourable condiment with a subtly tangy profile distinct from classic mayonnaise or aioli. The lactic acid in buttermilk provides the necessary pH for stability while contributing dairy notes. Some recipes use buttermilk as a complete replacement for other acids; others blend it with traditional vinegar or lemon juice for balance.
Culinary Uses
Buttermilk mayonnaise serves as a lighter condiment for sandwiches, burgers, and wraps, offering a tangy contrast to rich proteins and fresh vegetables. It functions as a base for creamy salad dressings, particularly in Southern American and contemporary cooking, where its slightly sour character complements coleslaw, potato salad, and vegetable-based slaws. The thinner consistency makes it suitable for drizzling applications and as a dipping sauce for vegetables, fried foods, or seafood. It is also used in cream-based sauces and as a binder in preparations where a lighter mouthfeel is desired than traditional mayonnaise would provide.