# low sodium ..... mayonnaise??? **URL:** \ **Category:** Cafe Society\ **Created:** [January 19, 2019, 3:32pm UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051 "2019-01-19T15:32:36Z")\ **Posts on this page:** 16\ **Page:** 1
**Author:** ![shinnen](https://avatars.discourse-cdn.com/v4/letter/s/c77e96/32.png) [@shinnen](https://boards.straightdope.com/u/shinnen)\ **Post date:** [January 19, 2019, 3:32pm UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/1 "2019-01-19T15:32:36Z")
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 ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [January 19, 2019, 4:06pm UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/2 "2019-01-19T16:06:05Z")
Making mayonnaise yourself is easy. You can drop the salt, and you can use mustard powder or grind up your own mustard seeds. ---
**Author:** ![bob\_2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bob_2/32/3341_2.png) [@bob\_2](https://boards.straightdope.com/u/bob_2)\ **Post date:** [January 19, 2019, 4:29pm UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/3 "2019-01-19T16:29:33Z")
Deleted ---
**Author:** ![scr4](https://avatars.discourse-cdn.com/v4/letter/s/59ef9b/32.png) [@scr4](https://boards.straightdope.com/u/scr4)\ **Post date:** [January 19, 2019, 4:32pm UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/4 "2019-01-19T16:32:19Z")
You could try using less mayonnaise and adding some Greek yogurt. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 19, 2019, 5:09pm UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/5 "2019-01-19T17:09:07Z")
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). ---
**Author:** ![Carryon](https://avatars.discourse-cdn.com/v4/letter/c/9fc29f/32.png) [@Carryon](https://boards.straightdope.com/u/Carryon)\ **Post date:** [January 19, 2019, 5:26pm UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/6 "2019-01-19T17:26:35Z")
Actually a cheap hand powered blender, under $20 will make good fresh mayo and you can control everything that way. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 19, 2019, 6:01pm UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/7 "2019-01-19T18:01:12Z")
> [@Carryon](#): > > 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. ---
**Author:** ![engineer\_comp\_geek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/engineer_comp_geek/32/504_2.png) [@engineer\_comp\_geek](https://boards.straightdope.com/u/engineer_comp_geek)\ **Post date:** [January 19, 2019, 10:53pm UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/8 "2019-01-19T22:53:02Z")
**Moderator Action** This is better suited to Cafe Society, so let’s move it there (from GQ). ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [January 19, 2019, 11:14pm UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/9 "2019-01-19T23:14:58Z")
> [@Carryon](#): > > Actually a cheap hand powered blender, under $20 will make good fresh mayo and you can control everything that way. You don’t need a blender; a whisk is all you need. ---
**Author:** ![shinnen](https://avatars.discourse-cdn.com/v4/letter/s/c77e96/32.png) [@shinnen](https://boards.straightdope.com/u/shinnen)\ **Post date:** [January 19, 2019, 11:28pm UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/10 "2019-01-19T23:28:07Z")
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 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 19, 2019, 11:52pm UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/11 "2019-01-19T23:52:21Z")
> [@Quartz](#): > > You don’t need a blender; a whisk is all you need. 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. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 19, 2019, 11:57pm UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/12 "2019-01-19T23:57:09Z")
> [@shinnen](#): > > 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 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](https://thepioneerwoman.com/cooking/chicken-salad-the-way-i-like-it/), which uses equal parts mayo and yogurt (and also mentions you can use sour cream or even buttermilk.) > [@](#): > > I throw about 1/2 cup of mayonnaise into a bowl…(NOT Miracle Whip, please! Miracle Whip is from the devil.) > > Along with 1/2 cup plain (absolutely non-flavored) yogurt. And here’s where you can really play with your ingredients: Mayonnaise, Sour Cream, Plain Yogurt, even Buttermilk—find the combination/permutation you prefer and go with it! Buttermilk makes the mixture slightly more thin, which some folks like. > > (Note: You can also use this base to make cole slaw. We’ll try that around the Fourth of July.) ---
**Author:** ![shinnen](https://avatars.discourse-cdn.com/v4/letter/s/c77e96/32.png) [@shinnen](https://boards.straightdope.com/u/shinnen)\ **Post date:** [January 21, 2019, 8:19pm UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/13 "2019-01-21T20:19:22Z")
Thanks again for your help. I’ll try that. … john ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [January 22, 2019, 12:40am UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/14 "2019-01-22T00:40:31Z")
> [@pulykamell](#): > > 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. 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! 🙂 ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 22, 2019, 12:47am UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/15 "2019-01-22T00:47:37Z")
> [@Quartz](#): > > 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](https://www.youtube.com/watch?v=j3xx8Bpau0E) 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. ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [January 22, 2019, 9:46am UTC](https://boards.straightdope.com/t/low-sodium-mayonnaise/828051/16 "2019-01-22T09:46:04Z")
I made the mistake of using an ordinary mixing bowl.