Low Sodium Mayo

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4.6 from 11 votes
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Here is my low sodium mayo recipe. With all the information presented here, you will be able to make your own low sodium mayonnaise and avoid the one sold in grocery stores.

If you are looking for a vegan alternative, check out my Kidney Friendly Vegan Mayo recipe!

Low sodium mayo recipe featured with a lot of healthy vegetables.
Delicious low sodium mayonnaise, perfect for dipping vegetables!

Why making your own low sodium mayo

There are many reasons to make your own mayonnaise. Here are the main ones:

  1. It takes less than 10 minutes to do it yourself.
  2. You can customize it as you want.
  3. Requires only common ingredients low in sodium.

Renal nutrition

This recipe is low in sodium. I divided it into two versions in order to give everyone the choice to make a mayonnaise adapted to their own needs and preferences.

Note that there is no addition of salt in the basic version. For the classic version, a little Dijon mustard is added to compensate for the absence of salt.

Low sodium mayo ingredients

Making the basic mayonnaise requires only a few ingredients that you probably already have in your kitchen. One more reason to love this recipe!

Basic ingredients for making classic low sodium mayo without salt.
Ingredients to make low sodium mayonnaise!

Eggs

Eggs are an integral part of a usual mayonnaise. This recipe uses one raw egg to make more than a cup of mayo.

Quality raw eggs shouldn’t be a problem, but young children, pregnant women, the elderly, and people with compromised immune systems can be at risk. In this case, you can just use pasteurized liquid eggs. It will not change the end result.

Oil

Oil is the main ingredient in this recipe. It is best to use a neutral flavored oil like vegetable oil or sunflower oil.

You can use olive oil, but it will take control of the overall taste. You can try using just 1/4 to 1/2 cup of olive oil with a more neutral tasting oil if you really want to try it.

Lemon juice or vinegar

Lemon juice and vinegar add a great taste to this low sodium mayo and help stabilize it.

For this recipe, I used small amounts. But if you want a stronger taste, you can add a little more.

Mustard powder

Mustard powder adds a bit of flavor and helps keep your low sodium mayo stable.

Dijon mustard

Dijon mustard is the ingredient that compensates for the omission of salt in the classic version of this recipe.

This ingredient also adds a flavor that combines well with the other ingredients.

Sugar

I always try to avoid adding unnecessary sugar to a recipe, but if you make the classic version of this mayonnaise, that small amount makes all the difference!

Preparation of low sodium mayo

This recipe is simple. Here are the steps you will need to make this low sodium mayo depending on the equipment used.

Immersion blender

This is my favorite method because it is the easiest. You use fewer dishes to make this low sodium mayo and you don’t have to work your wrists!

  1. In a suitable container for an immersion blender, combine the egg, mustard powder and sugar (Sugar is optional).

  2. While mixing, add one drop of oil at a time until emulsified. Once emulsified, very slowly pour a constant stream of oil.
  3. Once completely emulsified, you can add lemon juice, white vinegar, Dijon mustard and any other liquid ingredients required for the mayo version you make.
  4. If you want, you can now customize your low sodium mayonnaise. Add spices, fresh herbs, a little vinegar or any other tasty ingredient until you are satisfied.

    Just make sure you don’t add too much liquid to keep it thick and creamy.

Note: While mixing, start mixing by keeping your blender immersed at the bottom of the container. When there is enough mixture, move the mixer up and down in the jar.

Food processor

If you don’t have a hand blender but have a food processor, you can use it. It’s almost the same steps as previously described.

  1. If possible, select the slowest speed AND, if available, the smallest bowl for your food processor.

  2. Combine the egg, mustard powder and sugar (Sugar is optional).

  3. During processing, add one drop of oil at a time until emulsified. Once emulsified, very slowly pour a constant stream of oil.
  4. Once completely emulsified, you can add lemon juice, white vinegar, Dijon mustard and any other liquid ingredients required for the mayo version you make.
  5. If you want, you can now customize your low sodium mayonnaise.

Whisk

If you prefer, or if you don’t have a hand blender or food processor, you can do this manually. It takes physical effort, but it’s still easy to do if you have a good wrist.

  1. In a medium bowl, combine the egg, mustard powder and sugar (Sugar is optional).

  2. While whiping, add a drop of oil at a time until emulsified. Once emulsified, very slowly pour a constant stream of oil.

    If you need to hold your bowl while you whisk, you can also alternate between pouring and whiping. Make sure to add a little oil at a time so you don’t break your low sodium mayo.
  3. Once completely emulsified, you can add lemon juice, white vinegar, Dijon mustard and any other liquid ingredients required for the mayo version you make.
  4. If you want, you can now customize your low sodium mayonnaise.

How to repair broken low sodium mayo

If you broke your mayonnaise, don’t throw it away, you might be able to fix it!

You just need to add an egg yolk to a large bowl and slowly whip the broken mayo into the yolk until it is emulsified and creamy again.

How to make a good low sodium mayo

Here are my tips for making an excellent homemade mayonnaise.

Taste it

Once it’s done, you should taste it. If necessary, you can add a little more lemon juice or vinegar to your liking.

Don’t overwhip

If you whip your mayonnaise too much, it may become too thick. Always be careful while doing this.

Room temperature

The emulsion does not work well with cold ingredients. It is best to use the ingredients at room temperature.

To bring an egg to room temperature, immerse it in lukewarm water for a few minutes.

Mason jar

If you use an immersion blender, you can prepare your low sodium mayonnaise in a mason jar that you can keep in the fridge right after instead of transferring it to another container.

Low sodium mayo variations

Here are the variations I suggest if you want to personalize your low sodium mayo.

Use different oils

To further customize your low sodium mayonnaise, you can substitute vegetable oil for almost any other oil.

However, people tend to prefer neutral oil like grape seed or sunflower oil. It is possible to use olive oil, but it will have a huge impact on the final taste. It really depends on personal preferences.

Only egg yolks

It is possible to replace the egg with a single egg yolk. This will have an important impact on the texture and color. Again, this is a personal preference.

Flavored vinegar

This homemade mayonnaise is made with lemon juice and vinegar. If you use vinegar, you can use a flavored one.

Add flavors

Fresh herbs and spices blends can add a lot of flavors. Do not hesitate to personalize it according to its use.

Conservation of low sodium mayo

This recipe can be stored in the refrigerator for 2-3 days if using a fresh egg. I do not recommend to freeze this mayonnaise.

Low Sodium Mayo

A very simple recipe for making homemade low sodium mayo. Highly customizable, it's perfect for making dips, spreading in sandwiches and more!
4.6 from 11 votes
Low protein | Low sodium | Vegetarian
This page may contains affiliate links. Click here to see the affiliate disclosure.
Preparation 10 mins
Total 10 mins
Course Sauces, Condiments & Dressings
Method No Bake, Quick and Easy
Servings 20 servings
Calories 115 kcal

Ingredients
 
 

Basic mayo

  • 1 egg
  • ½ tsp mustard powder
  • 1 cup vegetable oil
  • tsp white wine vinegar
  • ½ tsp lemon juice

Classic mayo (Optional addition)

  • ½ tsp sugar
  • 1 tsp Dijon mustard

Instructions
 

  • In a suitable container for an immersion blender, combine the egg, mustard powder and sugar if you make the classic version of mayonnaise (Sugar is optional).
    The egg needs to be at room temperature.
  • Start mixing by keeping the immersion blender at the bottom of the container and add one drop of oil at a time until emulsified. Then, pour a slim and constant stream of oil. (Or alternate between mixing and pouring)
  • Once emulsified, mix in the white wine vinegar and lemon juice. Also mix in the Dijon mustard if you are making the classic mayonnaise version (optional). Then customize your mayonnaise to your liking! Just make sure you don't add too much liquid to keep it thick and creamy.

Notes

Note 1 – Temperature
All ingredients should be at room temperature to ensure you make your mayonnaise a success.
Note 2 – Oil
You can use any type of oil. However, I highly recommend that you use an oil with a neutral taste.
Also, do not use coconut oil. Coconut oil will turn solid in the refrigerator.
Note 3 – Nutritional values
The nutritional values are those of the classic version of mayonnaise since it is this one that contains a little more sodium and sugar. The basic version is simply lower in sodium and sugar.

Nutrition

Nutrition Facts
Low Sodium Mayo
Serving Size
 
1 tbsp – 15 ml
Amount per Serving
Calories
115
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
3
g
Cholesterol
 
8
mg
3
%
Sodium
 
6
mg
0
%
Potassium
 
4
mg
0
%
Carbohydrates
 
1
g
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
Vitamin A
 
12
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
2
mg
0
%
Iron
 
1
mg
6
%
Phosphorus
 
5
mg
1
%
*5% or less is a little, 15% or more is a lot

This recipe is for informational purposes only.

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