Low Sodium Umami Mayo
Creamy, tangy, and packed with flavor, this Low Sodium Umami Mayo is the perfect condiment for those looking to cut down on salt without sacrificing taste. Made with nutrient-rich egg yolks, unsalted tahini, and a splash of low sodium soy sauce or liquid aminos, this recipe is a healthier spin on traditional mayonnaise. Nutritional yeast, rice vinegar, and a hint of garlic and onion powder create an irresistible umami-packed profile, while a slow drizzle of neutral oil ensures a smooth, velvety texture. Quick to whip up in just 15 minutes, this versatile mayo can be used as a spread, dip, or dressing. Whether you're looking to elevate sandwiches, burgers, or roasted vegetables, this low-sodium mayo is a game-changer for flavor lovers on a salt-conscious diet.
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Recipe Information
Ingredients
- 2 large Egg yolks
- 2 tablespoons Unsalted tahini
- 1 teaspoon Low sodium soy sauce or liquid aminos
- 1 tablespoon Rice vinegar
- 1 tablespoon Lemon juice
- 1 tablespoon Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.75 cup Neutral oil (grapeseed, avocado, or vegetable oil)
- 1 teaspoon Water (optional, for thinning)
Instructions
Place the egg yolks, unsalted tahini, low sodium soy sauce or liquid aminos, rice vinegar, lemon juice, nutritional yeast, garlic powder, and onion powder in a medium-sized mixing bowl or a blender.
Using a whisk or the blending function, mix until the ingredients are fully combined and smooth.
While continuously whisking or blending, slowly drizzle in the neutral oil in a thin stream. This emulsifies the mixture and creates a creamy consistency.
Continue adding the oil until it is fully incorporated. If the mayo becomes too thick, whisk in a teaspoon of water at a time until the desired consistency is reached.
Taste the mayo and adjust flavors if needed. You may add a few more drops of lemon juice or a pinch of nutritional yeast to boost the umami flavor without adding salt.
Transfer the mayonnaise to a clean, airtight container and refrigerate for at least 1 hour to allow the flavors to meld.
Serve as a spread, dip, or condiment as desired. The mayo will keep in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
1845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.8 g | 260% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 0.8 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 317 mg | 7% | |
*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.
