Low Sodium Garlic Mayonnaise
Elevate your sandwich spreads and dressings with this irresistibly creamy **Low Sodium Garlic Mayonnaise**, a healthier twist on the classic condiment. Bursting with the bold flavor of fresh garlic and the bright zest of lemon juice, this homemade mayo balances indulgence with wellness, making it perfect for those monitoring their sodium intake. Crafted in just 10 minutes with pantry staples like olive oil, Dijon mustard, and egg yolk, it features a rich, velvety texture thanks to the traditional emulsification process. Fresh parsley adds a pop of color and herbaceous depth, while white pepper provides a subtle hint of spice. This versatile low-sodium garlic mayonnaise is ideal for spreading on sandwiches, topping grilled vegetables, or using as a base for creative dips. Add this flavor-packed, heart-healthy option to your fridge today!
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Recipe Information
Ingredients
- 1 large Egg yolk
- 2 cloves Garlic
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 cup Olive oil
- 0.25 teaspoon White pepper
- 2 tablespoons Fresh parsley
- 1 tablespoon Water
Instructions
Place the egg yolk in a medium mixing bowl and let it sit at room temperature for about 10 minutes to ensure it is not too cold, which can prevent the mayonnaise from emulsifying properly.
Mince the garlic cloves finely or use a garlic press to ensure they are well crushed.
Add the minced garlic, lemon juice, Dijon mustard, and water to the bowl with the egg yolk. Whisk together to combine until smooth.
Begin adding the olive oil very slowly to the mixture. Start with just a few drops at a time while whisking continuously to keep the mixture from separating.
As the mixture begins to thicken and emulsify, you can start to add the olive oil in a thin, steady stream, continuing to whisk vigorously until all the oil is incorporated.
After the oil has been completely added, the mayonnaise should be thick and creamy.
Stir in the white pepper and finely chopped fresh parsley for added flavor and color.
Taste and adjust the seasoning if necessary, considering any additional flavor preferences.
Transfer the low sodium garlic mayonnaise to a clean jar and refrigerate for at least 30 minutes to let the flavors meld before serving.
Store in the refrigerator for up to one week, and always use a clean spoon to avoid contamination.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.7 g | 294% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 21.2 g | ||
| Cholesterol | 184 mg | 62% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.5 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
