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Low-Sodium Mayonnaise

15 Sep Low-Sodium Mayonnaise

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SELECT count(*) FROM wp_wprm_ratings WHERE recipe_id = 34784

WordPress database error: [Table 'dciinc_org.wp_wprm_ratings' doesn't exist]
SELECT * FROM wp_wprm_ratings WHERE recipe_id = 34784 ORDER BY date DESC

Low-Sodium Mayonnaise

A low sodium alternative to Hellman's or Miracle Whip
Prep Time 15 minutes
Total Time 15 minutes
Servings 20
Author Paula Schroeder

Ingredients

  • 2 large eggs pasteurized
  • 2 tsp ground mustard
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 2-3 T apple cider vinegar
  • 1-2 c. canola oil

Instructions

  1. Put the eggs, spices and vinegar in the blender.
  2. Run your blender’s slowest speed until well mixed.
  3. Keep the blender running and slowly add the canola oil in a steady stream, increasing the speed of the blender as the mayonnaise thickens.
  4. Store in the refrigerator.

Recipe Notes

The more powerful your blender, the thicker the mayonnaise will be. The variance in vinegar is the amount of tartness you like and the spices can be changed as long as you use the mustard. You can use prepared mustard, however this will add sodium.
Potassium: 8
Sodium: 5
Phosphorus: 7