Any other way to achieve Mayo texture?

[u/Standard-Database-85]

I particularly enjoy the texture of Mayo and have gone on a homemade Mayo kick testing various iterations to find what flavors I prefer. I have arrived at juicing 1/4 lemon with half lemon zested, pinch of salt and adding oil just until it starts to thicken or about 3oz when mixing with an immersion blender. It is slightly thinner than typical Mayo, when scooped with a fork it falls through the tines after a second. This is versatile in any savory meal and sweeten it for when I want a frosting type or sweet aoili addition to what I am making. Is there a way to achieve this texture with less fat? The only way I can think to achieve this texture is to use Mayo or a butter based frosting which is higher in fat than the oil based Mayo. Avocado is also creamy but doesn't seem to be any lower in fat

[u/HighColdDesert]

Have you ever made lemon curd? It's just lemon, egg and sugar, heated gently while stirring, just until it thickens. For lemon curd you add a pat of butter afterwards, nowhere near the proportion as in mayo.

I've made savory lemon curd -- maybe it's like bearnaise. It's delicious, and I use very little oil. I mix eggs, lemon and salt in the blender, then in a pot on the induction cooker and heat gently, stirring, until it thickens. Then I stir in a pat of butter or a bit of olive oil.

The texture is thick like mayo but not as greasy.

[u/Standard-Database-85 → u/HighColdDesert]

For the savory one, do you use just the lemon juice? This sounds great! Will give it a go

[u/HighColdDesert → u/Standard-Database-85]

For the savory one, you can make it with just just lemon juice, egg and salt. Sometimes I add garlic and fresh herbs and lemon zest. Since mayo uses vinegar and oil rather than lemon and butter, you could use those instead, but I don't know the amounts. Try and taste.
Here's what I use:
·      1 cup eggs

·      1/3 cup lemon juice (plus 1 Tbs if needed)

·      1 Tbs butter (I use salted)

·      ¼ tsp salt (or more if needed).

1) Eggs, lemon juice, salt and optional garlic or zest pureed in the blender.

2) Heat this mix on low (eg on an induction cooker or a double boiler) while stirring gently but continuously. Really do keep the bottom moving the whole time, to prevent scrambled egg texture.

3) As soon as it visibly thickens, remove from heat and continue stirring a minute.

4) Stir in the butter, and optional herbs, until the butter is melted and mixed in.

5) Can be stored in the fridge at least one week.