Hi,
I’m using low sodium products to avoid taking blood pressure medication. It works; but one of the things I like are salad sandwiches, tuna, egg, chicken, that use mayonnaise containing 5% (of recommended daily sodium) or more , per tablespoon. So, I’m trying to find a low sodium alternative. There are recipes on the net, that would do the trick; but I’m trying to avoid making my own.
Does anyone have any suggestion, other than changing my diet:(
Thanks,
… john
Making mayonnaise yourself is easy. You can drop the salt, and you can use mustard powder or grind up your own mustard seeds.
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You could try using less mayonnaise and adding some Greek yogurt.
Yeah, cutting it with something like yogurt or sour cream would help. I’m looking at the various mayos I have in the fridge (Duke’s, Hellman’s, Heinz, Kewpie), and they all have sodium levels of 75-100 mg (3-4% USRDA) per tablespoon. Sour cream is only 15g per two tablespoons, so that’ll help cut it a lot, and, at least growing up in a Polish household, it was very common to cut mayo with sour cream about half and half in salad sandwiches and even things like coleslaw. That would reduce the sodium level per tablespoon to about 40-55mg per tablespoon (2% USRDA), depending on the brand of mayo you’re using (Duke’s was lowest at 75mg; Heinz at 80mg; Hellman’s at 90mg; Kewpie at 100mg).
Actually a cheap hand powered blender, under $20 will make good fresh mayo and you can control everything that way.
Yes, it is rather straightforward to make, especially with a stick blender, but the OP seems to want to avoid making their own.
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This is better suited to Cafe Society, so let’s move it there (from GQ).
You don’t need a blender; a whisk is all you need.
Hi,
I like the idea of blending yogurt or sour cream with mayonnaise. Is Greek yogurt the popular choice of yogurts? I guess sour cream is just … sour cream. What proportions work best to start?
Thanks,
… john
Yes, you can do it with a whisk (and I have many times–that’s what I learned with), but if you’re talking to somebody who is already weary about making their own mayonnaise, I’m not sure a more laborious effort is going to convince them.
With sour cream (and I would assume yogurt, too) 50-50 is fine. I just googled “chicken salad sour cream” to make sure, and this Pioneer Woman recipe came up, which uses equal parts mayo and yogurt (and also mentions you can use sour cream or even buttermilk.)
Thanks again for your help.
I’ll try that.
… john
Actually, a whisk is better than a hand blender because you don’t spray stuff all over the place. And let me tell you, cleaning that up is indeed laborious! 
I’m not sure how you’re doing it, but I’ve never had that issue. Maybe we’re thinking of two different devices. I’m talking about something like this being used in a tall container meant for immersion blenders. There’s no spray all over the place at all, and it’s done in just seconds vs minutes with a whisk.
I made the mistake of using an ordinary mixing bowl.