Low Sodium Homemade Mayonnaise
Whip up a creamy and flavorful condiment with this Low Sodium Homemade Mayonnaise recipe—a perfect heart-healthy alternative to store-bought versions! Made with just six simple ingredients, including egg yolk, Dijon mustard, and a hint of white pepper, this mayo delivers rich, tangy flavor without the extra sodium. The key is a slow and steady emulsion technique, which ensures a smooth, velvety texture that beats any jarred alternative. Ready in just 10 minutes, this low-sodium mayo is ideal for sandwiches, salads, or even as a base for dips and dressings. Naturally preservative-free and customizable, it’s a must-have for any home cook seeking a wholesome, homemade touch!
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Recipe Information
Ingredients
- 1 large egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 1 cup canola oil
- 0.125 teaspoon white pepper
Instructions
Begin by placing the egg yolk, lemon juice, white vinegar, and Dijon mustard into a medium-sized mixing bowl or the bowl of a food processor. These ingredients should be at room temperature to ensure the yolk emulsifies properly.
Whisk these ingredients together using a whisk or start the food processor on low speed. Blend until everything is thoroughly combined and foamy.
With the mixture being whisked or the processor running, begin adding the canola oil very slowly. Start with a few drops at a time, then progress to a slow, steady stream. This should take about 3-5 minutes. Take your time; it will help the emulsion form and thicken the mayonnaise properly.
Once all the oil has been added and the mixture is thick and creamy, stop the processor or whisking. If using a food processor, you can pulse it once or twice to double-check the emulsion.
Add the white pepper to the mayonnaise and gently fold it in to provide a slightly spicy note, enhancing the flavor without added salt.
Transfer the finished mayonnaise to a clean jar or airtight container. Cover and refrigerate for at least 30 minutes before using, allowing the flavors to meld together.
Store the mayonnaise in the refrigerator for up to one week, ensuring it is covered tightly.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.6 g | 294% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 56.7 g | ||
| Cholesterol | 184 mg | 62% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 1.8 g | 1% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 0.9 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 41 mg | 1% | |
*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.
