Saturday, February 2, 2008
Low Sodium Homemade Mayo
Sometimes I get a craving for chicken salad, tuna salad, or egg salad. Now normally, if I'm just smearing a bit of mayo on a sandwich, I'll use the prepared, store bought stuff. No one makes a truly low or no salt version. However, if I'm using a lot of mayo, I make my own unsalted version. At one time my local Safeway carried Davidson's Pasteurized Eggs and I could make true unsalted mayonnaise without worrying about salmonella. Eventually, the store stopped carrying those eggs, and I turned to EggBeaters (1/4 c. = 115 mg. sodium). I found a recipe for making mayo with the egg substitute. Not a no salt spread, but lower in sodium than the commercially prepared stuff. But I couldn't really use up a carton of EggBeaters before it would go bad. I just don't always use eggs a lot. So I was on the lookout for a powdered, dried form of eggs I could use.
Last week I picked up some Just Whites, powdered egg whites, and I decided to try them to make salt free mayo. They worked just fine. The mayonnaise was a bit thinner than store bought, but that would not be a problem in the chicken salad.
Low Sodium Homemade Mayonnaise
1/3 cup Egg Beaters (at room temperature)
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons lemon juice (I used 1 tbsp. lemon juice & 1 tbsp. vinegar)
1 cup vegetable oil
Notes: I also added a dash of low sodium Worcestershire sauce; a couple sprinkles garlic powder; 1/4 tsp. white pepper; and a pinch of sugar.
Combine egg substitute, spices, lemon juice and 1/2 cup oil in a food processor. Whirl a few seconds to mix. (I used the blender & let it blend for about 20-30 seconds) With machine running, slowly add the remaining 1/2 cup oil in a fine stream. (I poured the oil very slowly directly over the blades; I also had to stop & blend in the oil with a rubber spatula a couple of times)
Using Just Whites: I used 4 tsp. powder to 1/4 cup water and followed the package directions.