Low-Sodium Mayonnaise - Kidney Kitchen

Skip to content Low-Sodium Mayonnaise Prep time: 15 min

Mayonnaise is a delicious and simple addition to many dishes, and this healthy version is great to have on hand. Surprisingly, prepared mayonnaise and classic homemade versions contain between 110 mg and 160 mg of sodium per tablespoon, which can be significant when you are watching your diet. This low-sodium recipe allows you to maintain healthy sodium levels in dishes that combine mayonnaise with other ingredients.

Makes

3 cups

Serving size

1 tablespoon

• Low protein
• Low phosphorus
• Low sodium
• Low potassium

Condiments Vegetarian

Ingredients

2 egg yolks

1 teaspoon Dijon mustard

1 teaspoon honey

2 tablespoons white vinegar

2 tablespoons freshly squeezed lemon juice

2 cups olive oil

Instructions

1. In a large bowl, whisk together the egg yolks, mustard, honey, vinegar, and lemon juice.
2. In a thin stream, whisk in the olive oil until all the oil is used and the mayonnaise is thick and emulsified.
3. Store in a sealed glass container in the refrigerator for up to 2 weeks.

Cooking Tip

If you want to instantly create the correct texture and consistency, place all the ingredients in a tall glass container and use an immersion blender to mix them. A couple presses of the on/off button to pulse the mixture will whip up perfect mayonnaise with absolutely no effort.

Recipe contributed by Susan Zogheib, MHS, RD, LDN

Nutrition Info

Nutrition Info

Makes: 3 cups Serving size: 1 tablespoon

What Does This Mean For Me?

Calories

83

Fat

9 g

Saturated Fat

1 g

Trans Fat

0 g

Cholesterol

9 mg

Carbohydrates

0 g

Sugar

0 g

Fiber

0 g

Protein

0 g

Sodium

2 mg

Calcium

1 mg

Phosphorus

2 mg

Potassium

3 mg

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