Low Sodium Mayo Recipe for Healthy Homemade Dressing

Mayonnaise is a beloved condiment that enhances sandwiches, salads, and dips with its creamy texture and rich flavor. However, traditional store-bought mayo often contains high amounts of sodium, which can be a concern for those watching their salt intake.

That’s why making a low sodium mayo at home is a wonderful way to enjoy this classic sauce guilt-free. Not only do you control the ingredients, but you can also customize the flavor to suit your taste preferences.

This recipe uses simple, wholesome ingredients and is surprisingly easy to whip up in just a few minutes.

The beauty of homemade mayo lies in its freshness and the ability to avoid preservatives and excess sodium. Whether you’re managing hypertension, following a low-sodium diet, or simply want a healthier alternative, this mayo recipe is perfect.

Plus, it pairs beautifully with countless dishes, making it a versatile staple in your kitchen. Let’s dive into how you can create this creamy delight from scratch!

Why You’ll Love This Recipe

This low sodium mayo recipe is a game changer for anyone looking to cut back on salt without sacrificing taste. Unlike commercial mayonnaise, which can contain upwards of 150 mg of sodium per tablespoon, this version keeps the sodium content minimal while delivering the classic creamy texture you love.

It’s made with simple, natural ingredients — no additives or preservatives — making it a healthier choice for your family. Plus, it’s incredibly easy to make with just a few kitchen tools and ingredients you probably already have on hand.

The flavor is fresh and customizable, so you can add herbs, garlic, or lemon zest to make it uniquely yours.

Lastly, homemade mayo is fresh, preservative-free, and you can adjust the consistency from thick to light depending on your preferences. It’s a fantastic base for dressings, dips, and spreads!

Ingredients

• 1 large egg yolk (room temperature)
• 1 tablespoon Dijon mustard (low sodium if available)
• 1 tablespoon fresh lemon juice
• 1 cup neutral oil (such as avocado oil, grapeseed oil, or light olive oil)
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon white pepper (optional)
• 1/4 teaspoon garlic powder (optional)
• Salt-free seasoning blend (optional, to taste)

Equipment

• Medium mixing bowl
• Whisk or hand blender/immersion blender
• Measuring spoons
• Spatula
• Small jar or airtight container for storing

Instructions

1. Prepare your ingredients: Make sure your egg yolk is at room temperature for easier emulsification. Measure out the mustard, lemon juice, and oil.
2. Combine egg yolk and mustard: In the mixing bowl, whisk together the egg yolk and Dijon mustard until smooth and slightly frothy.
3. Slowly add the oil: Begin adding the oil drop by drop while whisking vigorously. This slow incorporation is crucial to create a stable emulsion. As the mixture thickens, you can start adding the oil in a thin, steady stream.
4. Add the acid: Once all the oil is incorporated and the mixture is thick and creamy, whisk in the fresh lemon juice and apple cider vinegar. These add brightness and help stabilize the mayo.
5. Season: Stir in white pepper, garlic powder, and any salt-free seasoning blend you like. Taste and adjust seasonings if desired.
6. Store: Transfer your mayo to a small jar or airtight container and refrigerate. It will keep well for up to one week.

Tips & Variations

For best results, use fresh, high-quality eggs and fresh lemon juice. If you’re concerned about raw eggs, consider using pasteurized eggs.

• Oil choice: Use a neutral oil like avocado or grapeseed oil for classic mayo flavor. For a richer taste, light olive oil works well but avoid extra virgin as it can be bitter.
• Make it vegan: Try substituting the egg yolk with aquafaba (the liquid from canned chickpeas) to create a vegan low sodium mayo.
• Herb mayo: Add finely chopped fresh herbs like dill, parsley, or chives for a flavorful twist.
• Spicy mayo: Mix in a bit of smoked paprika, cayenne, or sriracha (low sodium if possible) for some heat.
• Consistency: Adjust texture by adding a teaspoon or two of water or plant-based milk to thin the mayo if it’s too thick.

Nutrition Facts

Serving Suggestions

This creamy, low sodium mayo is incredibly versatile. Spread it on sandwiches or wraps for a lighter, healthier condiment option.

It pairs beautifully with grilled vegetables or roasted potatoes as a dipping sauce. You can also use it as a base for salad dressings — just whisk in some vinegar and herbs for a quick vinaigrette.

Try mixing it with a little mustard and relish for a homemade tartar sauce, or add fresh garlic and lemon zest for a zesty aioli. It’s perfect for topping burgers, serving alongside vegan nuggets, or adding creaminess to coleslaw without the excess sodium.

Looking for more healthy, flavorful recipes? Check out these delicious ideas:

• Afghan Vegetarian Pulao Recipe Easy and Delicious Guide
• Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas
• Vegan Potato Corn Chowder Recipe for Cozy Comfort Food

Conclusion

Making your own low sodium mayo at home is a simple and rewarding way to enjoy this classic condiment without the downsides of store-bought versions. With just a few wholesome ingredients and minimal effort, you can create a creamy, fresh mayo that fits perfectly into a heart-healthy or low-sodium diet.

The ability to customize flavors and control the texture makes this recipe a fantastic addition to any kitchen.

Whether you’re using it as a sandwich spread, a dip, or a salad dressing base, this mayo will elevate your meals while keeping sodium levels in check. Give it a try and discover how delicious homemade mayo can be — your taste buds and your health will thank you!

For more easy, healthy recipes, don’t forget to explore our collection of tasty plant-based meals and wholesome dishes.

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