GARLIC MAYONNAISE

4 cloves garlic; peeled

1/2 teaspoon kosher salt

kosher salt to taste

1 cup nonfat plain yogurt

1 large egg

1 tablespoon cornstarch

1 tablespoon extra-virgin olive oil

1/2 teaspoon fresh lemon juice

1. With the side of chef's knife (or in a mortar with a pestle), mash garlic with 1/2 teaspoon salt. You should have about 1 tablespoon mashed garlic; set aside.

2. In a heavy medium saucepan, whisk together yogurt, egg and cornstarch. Set over medium-low heat and cook, whisking constantly, until mixture thickens; DO NOT let it boil. Transfer to a small bowl. Whisk in reserved garlic, oil and lemon juice. Taste and adjust seasonings. Press a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool.

* NOTE: The mayonnaise can be stored in the refrigerator for up to 3 days; whisk briefly before using.

Yields 1 cup (Serving size = 1 tablespoon)

CALORIES: 25; PROTEIN: 1g; FAT: 2g; CARBS: 50mg; SODIUM: 14mg; CHOL: 0mg; FIBER: 0g.

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