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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!
Why making your own low sodium mayo
There are many reasons to make your own mayonnaise. Here are the main ones:
- It takes less than 10 minutes to do it yourself.
- You can customize it as you want.
- Very simple ingredients and low in sodium.
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.
This recipe is low in potassium. – My low sodium mayo contains a really negligible amount of potassium per serving.
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.
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!
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 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 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.
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.
- In a suitable container for an immersion blender, combine the egg, lemon juice and mustard powder.
- While mixing, add one drop of oil at a time until emulsified. Once emulsified, very slowly pour a constant stream of oil.
- 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.
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.
- If possible, select the slowest speed AND, if available, the smallest bowl for your food processor.
- Combine the egg, lemon juice and mustard powder.
- During processing, add one drop of oil at a time until emulsified. Once emulsified, very slowly pour a constant stream of oil.
- If you want, you can now customize your low sodium mayonnaise.
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.
- In a medium bowl, combine the egg, lemon juice and mustard powder.
- 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.
- 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:
Once it’s done, you should taste it. If necessary, you can add a little more lemon juice or vinegar to your liking.
If you whip your mayonnaise too much, it may become too thick. Always be careful while doing this.
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.
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.
This homemade mayonnaise can be made with lemon juice or vinegar. If you use vinegar, you can use flavored one.
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
- 1 egg (at room temperature)
- 1 tbsp lemon juice (or vinegar)
- 1 tsp mustard powder
- 1 cup vegetable oil (Note 1)
- 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)
This recipe is for informational purposes only.