Low Sodium Mayo

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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. And you know what? It’s way better! It’s clearly a win-win recipe for your taste buds and your kidneys.

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. Very simple ingredients and low in sodium.

Renal diet

Phosphorus

This recipe is low in phosphorus. – This low sodium mayo is very low in phosphorus. Eggs contain phosphorus, but there is only one egg to make more than a cup of mayonnaise. 1 serving being 1 tablespoon (15 ml), this is negligible. The other ingredients do not contain a significant source of phosphorus.

Potassium

This recipe is low in potassium. – My low sodium mayo contains a really negligible amount of potassium per serving.

Proteins

This recipe is low in proteins. – This low sodium mayonnaise is also low in protein. Eggs usually add a lot of protein, but again there is only one egg for more than a cup of mayonnaise, so the amount per serving is still very low.

Sodium

This recipe is low in sodium. – There is no added salt in this recipe, so the sodium content is extremely low.

Ingredients for low sodium mayo

This low sodium mayo requires some really basic 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.
Basic ingredients for making low sodium mayo.

Eggs

Eggs are an integral part of this classic mayonnaise. This recipe uses one raw egg.

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 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.

Mustard powder

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

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, lemon juice and mustard powder.

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

  3. 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, lemon juice and mustard powder.

  3. During processing, add one drop of oil at a time until emulsified. Once emulsified, very slowly pour a constant stream of oil.

  4. 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, lemon juice and mustard powder.

  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. 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 room temperature oil, egg and lemon juice. 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.

Variations of low sodium mayo

Here are the variants I offer 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 can be made with lemon juice or vinegar. If you use vinegar, you can use 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 about a week if using a fresh egg.

Low Sodium Mayo

A very simple recipe for making homemade low sodium mayo that is safe for the kidneys. Highly customizable, it's perfect for making dips, spreading in sandwiches and more!
4 from 4 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 (300 ml)
Calories 104 kcal

Ingredients
 
 

  • 1 egg (at room temperature)
  • 1 tbsp lemon juice (or vinegar)
  • 1 tsp mustard powder
  • 1 cup vegetable oil (Note 1)

Instructions
 

  • In a suitable container for an immersion blender, combine the egg, the lemon juice and the mustard powder.
    Oil, egg and lemon juice need to be at room temperature.
  • While mixing, add one drop of oil at a time until emulsified. Once emulsified, pour a slim and constant stream of oil. (Or alternate between mixing and pouring) (Note 2)
  • Personalize your 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. (Optional)

Notes

Note 1 – Oil
You can use any type of oil. However, I highly recommend that you use an oil with a neutral taste. For example, if you try it with olive oil, you will find that it will only taste olive oil.
Also, do not use coconut oil. Coconut oil will turn solid in the refrigerator.
Note 2 – Immersion blender
While mixing with a immersion blender, start mixing by keeping it at the bottom of the container. When there is enough mixture, slowly move the mixer up and down.

Nutrition

Nutrition Facts
Low Sodium Mayo
Serving Size
 
1 tbsp – 15 ml
Amount per Serving
Calories
104
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
3
g
Cholesterol
 
8
mg
3
%
Sodium
 
3
mg
0
%
Potassium
 
5
mg
0
%
Carbohydrates
 
1
g
0
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
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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