This low sodium mayonnaise recipe has 4 simple ingredients, and NO salt or preservatives! Made in a blender or food processor, ready in 5 minutes.
This simple salt free mayo recipe is fantastic on sandwiches, in dips, and as a dressing for pasta salads. Never buy store-bought mayo again, when you can make an easy and healthy mayonnaise at home in minutes.
Prep time: PT5M
Total time: PT5M
Rating
4.93 stars (14 reviews)
Keywords
low sodium mayo, low sodium mayonnaise, mayo without salt, mayonnaise without salt, salt free mayo, salt free mayonnaise
Ingredients
1 egg
1/2 teaspoon mustard powder (or 1 teaspoon low sodium mustard see note below for recipe!)
1.5 tablespoons white wine vinegar
1 cup sunflower oil (or other light oil like vegetable or avocado oil)
black pepper (optional for flavor)
Categories
Condiment
Sauce
Cuisine
American
Steps
To a blender or small food processor, add the egg, mustard powder, vinegar, and black pepper (optional). Blend for just a few seconds until the egg mixture is lightly beaten.
Turn the blender on low, and slowly stream in the oil.
Turn up the Blender to high and a thick sauce will form in about 1 minute.
Use mayonnaise is a recipe, or transfer to an air tight container and store for up to 7 days in the fridge.
Nutitrion
Serving Size: 1 serving
Calories: 125 kcal
Carbohydrates: 1 g
Protein: 1 g
Fat: 14 g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 10 mg
Sodium: 4 mg
Sugar: 1 g
Unsaturated Fat: 13 g
Reviews
Jill Gurley on 2025-07-12 (4 stars): My husband and I love the taste of this. I love the ease of making it. We use avocado oil and it works well. My only question is how can we make it a little thicker? Thank you.
Sara Sterbenc on 2024-06-26 (5 stars): Hello!
I never have commented on a recipe before but this one deserved recognition! I used this in a coleslaw dressing recipe that my family loves, but my brother must eat hyper low sodium foods. This is not the first homemade mayonnaise recipe I've tried. The others were disappointing but this one is going to be regularly used in my kitchen from now on!
Thank you so much!
Susan on 2024-02-22 (5 stars): Creamy and dreamy
Marc Noël on 2024-02-19 (5 stars): Greetings.
The recipe says 16 servings, but what is the serving size? I found info on-line that says a whole egg's liquid volume is 52 ml, so, if we add that to 2.5 for the mustard, 22.5 for the vinegar, and 250 for the oil, we get 327, so, about 20.5 ml for serving - just under 1.5 tablespoons.
