Mayonnaise substitute

[Nancy]

Trying to find things that work with Joe's very low sodium diet is a HUGE challenge. It's the toughest cooking problem I've had, and I've been cooking since I was a young teen, back in the days of white-powdered wigs.

Joe likes mayonnaise on his sandwiches. That's all got sodium in it, so I would have to put a tiny amount on the bread, and it was dry as a bone.

I found a recipe for old fashioned boiled dressing. It has lots of cholesterol, but no sodium, and has a good flavor with lots of tang. Not too bad. He can slather all he wants on the bread.

I also used it on wilted spinach and onion salad, pretty tasty, no bacon though.

Here it is for you low sodium guys and gals:

Boiled Dressing:

4 eggs
1/4 Cup cider vinegar
1/4 Cup lemon juice (maybe a little less, if you don't like a lot of acid)
4 Tablespoons butter, melted
a little onion juice (I used onion powder)
2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon paprika
dash pepper
A few drops Worcestershire (just a few)

Slightly beat eggs, add vinegar and lemon juice and cook in the top part of a double boiler very slowly until quite thick and smooth, Stir frequently.

Remover from heat, stir in butter while hot. Season with onion juice, sugar, mustard, paprika, pepper and Worcestershire sauce. Stir until well blended.

Chill well. If you want it more creamy and thick, stir in some whipped cream. (I didn't do this).

Keep in a non-reactive container in the fridge.

 

[ccrawford]

Hi Nancy - I had to reply to this - for no other reason than nobody else seems to be interested. I'm a low sodium guy, and appreciate your recipe. I'll try it. We gotta do something to promote this section. How bout --- "You are what you eat" or "Eat yourself out of those prescriptions ! " or ????? I can't beleive nobody pays attention to this section. Oh well, whatta I know ? Chris

 

[Ross]

Watch it meister! I pay attention to this section. I just haven't said anything. Actually, I'm trying to see what all Nancy comes up with so that maybe I can make something taste half way right at some point in time.

 

[ccrawford]

Ross - If you want some more stuff for this section, I can provide it easily. I think the problem is not content, however, it is getting people's attention. Nobody visits the recipe section, and that is their problem as they could be eating a hellova lot better than I bet they are. I think I have finally started to see some diet success and am on the way towards a goal of getting to 180. If I make itk, I'll celebrate with a bunch of bad foods - but for only one meal. If you have any ideas, let me know - I remain your humble servant, Chris

 

[bvdr]

I read the recipes! I just check to see all the new posts and read what comes up even if it is a recipe

I like really easy recipes and short-cuts. Years and years ago my husband and I were very into weight watchers recipes and I made my own ketcup, mayo, and everything was made from scratch.

When I feel good I do love to cook so later I'll pull up some of the recipes and give them a try. In the meantime Nancy, thanks for going to the trouble for our benefit.

Betty(bvdr)

 

[ccrawford]

Hey - Were getting better. Now we have Nancy, Ross, Chris and Betty. That's gotta be a quorum. Also a suggestion to keep the recipes simple - maybe if we add a little sex then the world will beat a path to the Recipe Section door. Anyone got a recipe that is easy and you can do while fooling around in the kitchen ?????
Chris

 

[Nancy]

Listen c and Ross-

You just get your little apron on and try some of these things.

Stay tuned, when I have the time, I'm going to post a recipe for sourdough starter which is like having a mini "still" in your kitchen. I have a recipe for sourdough pancakes (Emeril's recipe) which is the BEST ever. You can make them w/o salt and you'll never miss it. Low salt guys and gals get too use the REAL maple syrup. It doesn't have any sodium.

 

[ccrawford]

Hi Nancy - Well, you probably know I'd get turned on by having a still in my kitchen. Actually, I too have a recently acquired sourdough recipe from our local Amish. This one is for cinamon bread. I can vouch for the taste - its really good, but I'll have to talk to the boss about the contents. What I'm really thinking about is once we saturate this site with a bunch of good recipies, then we go to other threads and talk about the good recipies. And to think I almost flunked marketing in my MBA program !

 

[bvdr]

I used to have a sourdough starter that I kept active for months and months. I had to keep adding to it and baking loaves of bread. I kept giving them away but they kept building up in the freezer anyway. The best was a loaf that was more like a great big chocolate brownie than bread. I don't remember what finally happened with the starter. I think I went overseas for a few weeks and gave it to someone to care for

I do remember that there were so many different breads you could make using it. There was one with orange peel and cranberries that was superb.

Betty(bvdr)

 

[nadi]

Hi!

I also to read this sections. I have even made the donuts. They are great. So, thanks again,

 

[Granbonny]

M amd M sandwiches

M amd M sandwiches

Just when my ripe tomatoes are about ready.. Mayo and 'mators..and fresh white bread and salt. Brand me a traitor... Bonnie

 

[Nancy]

Oh, I'm in total agreement with mayo and so is Joe.

But the poor guy just has this restriction in his diet--no sodium, otherwise he gets into a ton of medical difficulty.

So while you enjoy your wonderful mayo and maters, send Joe a mayo "happy thought".

Just picked my first two tomatoes a few minutes ago. Spinach salad tonight, Joe's INR is up too high.

 

[Granbonny]

Fish and Mayo

Fish and Mayo

I baked fish once a week..Grouper last night. Filets. Put a little lemon juice, mayo and dill on top. Yummy
Just lucky. my INR and b/p is always normal. But, I do WALK everyday. Guess the exercise really helps. Bonnie

 

[Nancy]

Yup, you are lucky. Joe's just got far too many advanced conditions. Takes a steady hand on the tiller to ride those high waves!

The fish sounds delicious!

 

[bvdr]

During the lovely 4 hours I spent in waiting at my PCP's today I had the opportunity to go through many magazines. (The ones in our VR.com's waiting room put theirs to shame) I came across one recipe in particular that I thought could be used with Nancy's mayo substitute or a commercial low fat or non fat base. In this magazine (Southern Living) it was used instead of butter when making grilled cheese sandwiches and also for a coating on chicken before grilling. They say it keeps well in the refrigerator.

1 Cup reduced fat Mayo
2 Tablespoons Lime Juice
2 cloves garlic (pressed)
1/2 to 1 teaspoon ground red pepper
1/2 teaspoon mustard (I think I would probably try a spicy
honey mustard)

It sounds easy enough for me to give it a try. I use lime juice in so many things. Sometimes if my soup seems to need more salt I just add more lime juice instead and somehow it works.

 

[Granbonny]

Betty

Betty

Recipe sounds good..also for baked fish..but don't think it would go over big for grilled cheese sandwiches that I make for Grandson and friends. Speaking of magazines. I sat in Dentist office with Grandson yesterday for his 6 month cleaning. Waited about 30 minutes. I read AARP and looked over and he was reading Time (His favorite magazine).Speaking of a generation gap.. Bonnie

 

[hensylee]

Chris, many valvers will tell you they don't have a problem with cholesterol so don't have to eat with the numbers in mind and that's why we don't see more of them.

I have to watch it and 3 yrs ago I began to read labels. I DON'T COOK . what for? You ever try to cook for one? Just not possible to get good one person meals so I just make a batch of something now and again and that's meals for a day or so. Or I just have veg for lunch, meat for dinner - grits or toast or an occasional egg or cream of wheat, or fruit for breakfast. Works for me, But I read this thread every time I see a recipe because I love recipes. Have books of them that take up an 8 ft shelf in my bookshelf wall! Want some? The main one is right here by my computer, tho and it's called LOW-FAT, LOW-CHOLESTEROL COOK BOOK, put out by the American Heart ***'n. Daughter made an entire Thanksgiving no cholesterol dinner one year and then gave me this book.

 

[epstns]

Hey, I read 'em too! Just that I have the affliction that I could burn the water to boil an egg!

The only thing I "cook" well is coffee.

I do, however, watch diet carefully. First (for 20 years, now) low total fat because I have some gallstones. Now I find that I actually feel better when I tend toward lower sodium content in foods. When I eat something high in sodium, I put on a pound or two for a day or two, and that makes me feel just lousy.

When I see neat recipes, I give them to my wife. She's the consummate gourmet chef, AND she's watching cholesterol and should also watch sodium.

Thanks to all!

 

[ccrawford]

Hensylee - I understand the cooking for one issue. When I'm here alone, I tend to keep it very simple, and tend to migrate to one pot meals whereever possible. I can be a very creative cook when inspired, but the inspiration comes and goes. The low cholesterol/low sodium issue has made it a little more complex, and it will take awhile before the cooking routines are instintively modified. When Aunt Granny and I descend upon you, however, we'll cook up a storm and just enjoy it all, especially with a bottle or two of some special wine that we'll snatch from Janies wine cellar !!! Chris

 

[Swill]

SOurdough

SOurdough

just want to put in my bid for Sourdough Pancakes - They are the best!

Now I'm going to have to start my starter again, lost it in the last move...