Low Sodium Mayonnaise Plain Or Chipotle

Make this creamy homemade low sodium mayonnaise in under 1 minute with just 4mg of sodium per serving! An easy immersion blender recipe creates fresh, flavorful mayo that’s better than any store-bought brand – and saves you 71mg of sodium per tablespoon.

You can put it on almost anything: tuna salad, roast beef, coleslaw, over veggies. Your homemade mayo will taste fresher, have a more flavorful zing, and be much better for you than anything from a jar. In fact, this turned out so well with the ease to make and great taste. I wouldn’t go back to any brand that can be found in a store, even if I wanted.

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Typical sodium amount	75-110mg
Sodium for this recipe	4mg
Calories per serving	125
Per 1 Tbsp Serving

Why You’ll Love This Low Sodium Mayonnaise

• Only 4mg sodium per tablespoon vs. 75-110mg in store-bought
• Ready in under 1 minute – faster than going to the store
• Fresher taste – no preservatives or fillers
• Simple ingredients – just 5 basic items you likely have
• No slow oil drizzling – immersion blender does all the work
• Optional chipotle variation – add smoky spice in seconds

Looking for recipes to use your mayo with? Try our Low Sodium Ranch Dressing, Low Sodium Coleslaw, or Low Sodium Potato Salad.

How Much Sodium Is in Mayonnaise?

Store-bought mayonnaise typically contains 75-110mg of sodium per tablespoon. If you use 2-3 tablespoons on a sandwich (which many people do), you’re looking at 150-225mg of sodium just from the mayo.

This homemade version has just 4mg per tablespoon – that’s a savings of >71mg per serving! Over time, these savings really add up when mayo is a staple in your kitchen.

Why Make Your Own vs Store-Bought Brands

While some low sodium mayonnaise brands exist, they’re often hard to find, expensive, and still contain more sodium than homemade. Here’s why making your own is better:

Store-Bought Limitations:

• Even “light” or “low-fat” versions have 75mg+ sodium
• Hard to find truly low sodium brands in regular stores
• More expensive per serving
• Contains preservatives and additives
• Less fresh flavor

Homemade Advantages:

• Complete control over sodium (4mg!)
• Fresher taste and better texture
• No preservatives needed with proper storage
• Costs pennies per batch
• Ready in under 1 minute

The only real “con” is that homemade mayo doesn’t last as long as store-bought (2 weeks vs several months). But when it takes less than a minute to make a fresh batch, that’s hardly a drawback for us!

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The Secret: Immersion Blender Method

The key to easy mayonnaise is using an immersion (stick) blender (paid link) in a narrow container. This creates a vortex that pulls the oil down and emulsifies everything perfectly in seconds.

Why not a regular blender or whisk?

• Hand whisking takes forever and tires your arms
• Regular blenders require slow oil drizzling and more cleanup
• Both methods can “break” (separate) more easily

With an immersion blender, all ingredients go in at once – no slow drizzling, no tired arms, no patience required. The narrow container creates the perfect vortex for instant emulsification.

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The Main Ingredients for Low Sodium Mayonnaise

• 1 large egg – Room temperature works best
• 1 cup extra light olive oil – Neutral flavor (see oil notes below)
• Ground yellow mustard seed – Adds tang without sodium
• White vinegar and apple cider vinegar – Creates acidity and prevents bacteria
• Optional: Ground chipotle and cayenne – For spicy chipotle mayo variation

About the Oil: I use extra light olive oil for its neutral taste and heart-healthy fats. Other good options include grapeseed, avocado, or sunflower oil. Avoid regular olive oil (too strong and can turn bitter when blended) and vegetable/canola oils (high in unhealthy polyunsaturated fats).

How to Make Low Sodium Mayonnaise

Mayonnaise mixing process with immersion blender

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1 – Let ingredients settle to bottom

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2 – Slowly insert blender to bottom

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3 – Start and hold blender head still on bottom

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4 – When vortex forms to pull oil down – start slowly moving blender head up and down

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5 – All done in less than a minute and your mayo is ready to use immediately or store in the refrigerator.

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Find the full printable recipe with specific measurements below.

The process is very similar as done in my video for Low Sodium Caesar Salad Dressing on YT.

Using Eggs and Storing Your Homemade Mayonnaise

People tend to be wary about homemade mayo because of the raw egg, but so long as you keep it refrigerated and out of the food safety danger zone, this shouldn’t be a concern. By using fresh eggs with the longest expiration date, it should be fine until after the egg’s expiration date. The acidity of white and apple cider vinegar makes the environment too acidic for any bacteria to take hold and thrive during this time.

If you’re worried about salmonella, you can use store-bought pasteurized eggs (which store-bought mayo uses), though I can’t say I’ve ever bothered. Making small batches of a cup as in this recipe means it tends to be used up quickly, staying well within the safe date. I use a grease pencil on the jar to note the egg expiration date—not the date you made it!

My Tips for Perfect Low Salt Mayonnaise

Room temperature egg: This helps with emulsification. Take your egg out of the fridge 30 minutes before making mayo.

Use a narrow container: The container should be just wide enough for the blender head to fit. This creates the vortex that makes emulsification instant.

Don’t move the blender too soon: Hold it still on the bottom for a few seconds until you see the bottom layer thicken, then start moving up.

Keep the blender submerged: As you move up and down, keep the blender head in the mixture to maintain the emulsion.

Fresh eggs matter: Use the freshest eggs possible (check the expiration date). The acidity from the vinegar keeps it safe, and fresher eggs = longer storage.

Chipotle Mayo Variation

Want to add smoky, spicy flavor? Simply add these to your ingredients before blending:

– 1 tsp ground chipotle chile– ¼ tsp cayenne pepper (or to taste)

The chipotle variation takes literally the same amount of time to make and is perfect for sandwiches, burgers, and dipping sauces.

Storage and Food Safety

Storage: Store in a sealed container in the refrigerator for up to 2 weeks or until the expiration date on your eggs – whichever comes first.

Mark the date: Use a grease pencil or marker to write the egg expiration date (not the date you made it) on your storage jar.

Food safety: People worry about raw eggs in mayo, but the acidity from the vinegar makes the environment too acidic for bacteria to thrive. As long as you use fresh eggs, refrigerate immediately, and use within 2 weeks, this is perfectly safe.

Small batches: Making 1 cup at a time means you’ll use it up quickly, staying well within the safe timeframe. This also ensures maximum freshness!

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FAQ’s

Can I use a regular blender instead of an immersion blender?

You can, but it’s much more work. You’ll need to drizzle the oil in very slowly while the blender runs, and cleanup is more involved. An immersion blender is worth the investment if you plan to make mayo regularly.

Why did my mayo not thicken?

The most common reasons are: moving the blender too quickly before emulsification starts, or using a container that’s too wide. Make sure to hold the blender still on the bottom until you see thickening.

Can I use whole grain or Dijon mustard?

No – prepared mustards contain sodium. Stick with ground mustard seed powder for the lowest sodium content.

What if I don’t have both types of vinegar?

Safely up to 2 weeks when refrigerated, or until the egg expiration date – whichever comes first. The vinegar’s acidity preserves it naturally.

How long does homemade mayo really last?

You can use 2 tablespoons of either white vinegar or apple cider vinegar. Both work, though the combination provides the best flavor.

Other recipes to use low sodium mayonnaise with

• Low sodium roast beef sandwiches
• Low Sodium Ranch Dressing
• A low sodium baked potato salad
• Try Low Sodium Ketchup along with your Mayo.

This Homemade Low Sodium Mayonnaise proves you don’t need to buy expensive specialty brands or settle for high-sodium store versions. In under 1 minute, you can make fresh, creamy mayo with just 4mg of sodium per serving!

Please let me know how your Low Sodium Mayonnaise turns out in the comments! I am inspired hearing from you.You can follow me on Facebook and Pinterest also.

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Low Sodium Mayonnaise Recipe

4.23 from 9 votesWritten by: BillHomemade low sodium mayonnaise with only 4mg sodium per tablespoon vs 75mg in store-bought. Ready in under 1 minute using an immersion blender. Fresh, creamy, and delicious. Print Pin Recipe CommentCook ModePrevent your screen from going darkPrep Time 8 minutes minsTotal Time 8 minutes minsCourse CondimentCuisine AmericanServings 16 Tbsp (makes 1 cup total)Calories 125 kcal

Ingredients 1x2x3x

• ▢ 1 large egg ( room temperature)
• ▢ 1 cup extra light olive oil ( or canola oil (see nutrition label below))
• ▢ 1 tsp Mustard Seed yellow ground
• ▢ 1 tbsp distilled white vinegar
• ▢ 1 tbsp apple cider vinegar
• ▢ 1 tsp Ground Chipotle Chile Spice Islands ( Omit for plain mayonnaise)
• ▢ 1/4 tsp Pepper Red Or Cayenne ( Omit for plain mayonnaise)

Preparation

• Place all ingredients in order listed in a narrow jar or beaker just wide enough to fit your stick blender.
• Place stick blender in the bottom of the jar and turn on high. A vortex will form and pull the oil down and the oil will begin to thicken and turn to the typical off-white.
• Slowly move the blender head slowly up and down a little higher each time, until all the oil is incorporated and the mayo is thick and no drizzles of oil is visible. The whole blend should take no longer than 1 minute.
• Store in a sealed container in the refrigerator for up to two weeks or the expiration date on the eggs.

Notes ______________________________________________

Mark egg expiration date on jar with grease pencil, marker or in some other fashion

Equipment & Special Ingredients Used

Save Immersion Hand Blender

I use, own and recommend these products and ingredients used in this recipe and I may earn commissions from qualifying purchases.

Nutrition

Serving: 1TbspCalories: 125kcalProtein: 0.4gFat: 13.9gSaturated Fat: 1.1gSodium: 4mgPotassium: 4mgCalcium: 2mg

Notice:

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. Please understand that not everyone’s sodium and dietary requirements are the same, therefore some recipes may be higher than you’re allowed.

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Extra light olive oil

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Canola oil

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