Recipes: Sauces, Soups, Gravies

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1. Salsa - (Strictl)
2. Julia Child's Mayonnaise - (Strict)
3. Cauliflower Cheese Soup (Strict)
4. Cream of Tomato Soup for One (Liberal)
5. Cream of Roasted Tomato Soup (Liberal)
6. Linda Meier's Five Can Soup - (Strict)
7. Blender Bernaise Sauce (Strict)
8. Tomato and Spinach Soup (Liberal)
9. Gravy (Strict and Liberal)
10. Tomato Sauce (Liberal)
11. Butternut Squash Soup (Liberal)
12. Beth's Assembly Line Soup (Liberal)
13. Very Easy Cream of Broccoli Soup (Strict)
14. Avocado Soup (Strict and Liberal)
15. Parmesan Hollandaise Sauce (Strict)
16. Summer Squash Soup (Liberal)
17. Carrot Soup (Liberal)
18. Spinach Soup (Strict)
19. Green Bean Soup with Pesto (Liberal)
20. Michel's Salad Dressing (Strict)
21. Cream of Mushroom Soup (Strict)
22. Egg Drop Soup (Strict)
23. Low Carb BBQ Sauce (Liberal)
24. Mayonnaise with Variations (Strict)
25. Mayo without Eggs (Strict)
26. Better Homes and Gardens Mayo (Strict)
27. Variations on Blender Mayonnaise (Strict)
28. Blender Mayonnaise (Strict)


1. Salsa - (Strict)
This isn't really a recipe. All of the amounts are determined by personal preference. I've never had it turn out inedible. Remove the seeds from a few tomatoes. Throw them in the food processor. Chop up a few scallions (1/2 inch) and throw those in too. Put in some bell pepper, some green chilies (can get them chopped, in a can) some garlic, some onion powder, some Tabasco Sauce, a little salt, some pepper, a touch of Mexican oregano, a light splash of lime juice, and a bit of Splenda. Coarse chop it all in the food processor, or in a blender. If you absolutely need it thicker, stir in about 1/8 teaspoon of Xanthan Gum. (Another health food store item.) Refrigerate. top

2. Julia Child's Mayonnaise - (Strict)
Julia Child, 1994, Alfred A. Knopf
“ Handmade mayonnaise was one gastronomic delight that many home cooks were afraid to tackle until the appearance of the electric blender before World War II, and until Anne Seranne came up with the first foolproof machine-made mayonnaise. Now we have the food processor, and mayonnaise is even easier to make by machine – though maybe no easier to scrape out! If you’ve not tried it in the processor you’ll find, after a batch or two, that you will confidently whirl up half a quart or more of that thoroughly addictive sauce in under 5 minutes. Perhaps the following notes will tell you more than you wish to know, but it may build up your confidence to have some idea of how things work.”

Adding the oil slowly at first. Mayonnaise is an emulsion, meaning that egg yolks are forced to absorb oil and to hold it in a thick creamy suspension. For the emulsion process to take place, you first process the yolks to thicken them, which prepares them for the oil to come. Then you process in the oil a little bit at a time at first, to get the emulsion going. When the mixture has begun to cream and thicken you have won; you can add the oil a little more rapidly and all is well as long as you do not exceed the limit that the egg yolks can absorb – 2/3 cup per yolk. Another caution – do not stop the machine until the emulsion is well under way or the sauce may refuse to thicken.

The plastic vs. the metal blade. The metal blade is so efficient that it often makes too stiff a sauce, and you’ll want to thin it out. The shorter dull-edged plastic blade, however, which is a little slower in action and takes a little longer to thicken the sauce, gives a more tender result – if you can call a sauce tender!

The oil to use. What is the mayonnaise to accompany? Cold lobster or crab, for instance, would want a light oil, neutral in taste, with perhaps just a dribble of olive oil for flavor. A salad strong with garlic and onions, on the other hand, will take, and even need, more pronounced tastes. For an all-purpose sauce, as an example, I use half to two-thirds peanut oil and the rest is virgin olive oil.

Master Recipe
Machine-Made Mayonnaise Using the food processor

The beauty of your own mayonnaise is that you know exactly what is in it, and you can use the best and freshest oil, lemon, and/or vinegar.

For 2 to 2 1/4 cups
1 “large” egg
2 egg yolks
1 teaspoon Dijon-type prepared mustard
1/2 teaspoon salt
2 teaspoons freshly squeezed lemon juice and/or wine vinegar
1 1/2 to 2 cups best-quality oil – peanut, olive or other oil – all one or a mixture
Freshly ground white pepper
More mustard, salt, lemon juice and/or vinegar, as needed
Droplets of sour cream, sweet cream, or water – to lighten the finished sauce if it is too thick.
Special Equipment Suggested: A food processor (the plastic blade is recommended but not essential); a pouring funnel is useful.
The egg base: Place the whole egg, the yolks, and the teaspoon of mustard in the container of the processor; process 30 seconds with a plastic blade; 15 with the steel blade. Add the salt and lemon juice and/or vinegar and process 15 seconds with the plastic blade; 7 or 8 with the steel blade.
Add the oil: With the machine running, start adding the oil, pouring it in a thin stream of droplets – keep your eye on the stream to be sure it is going in very slowly. Keep the machine always running, and when you see that the sauce has thickened, you may add the oil a little faster. Stop the machine after 1 1/2 cups or so of oil, and check on the sauce: if it seems very thick, add droplets of lemon juice or vinegar, and taste it for seasoning. (You do not need to use all the oil; if you like a yellower sauce, for instance, 1 1/2 cups may be sufficient. Continue with the oil if you plan to use it all.
Final flavoring: Taste the sauce carefully for seasoning, briefly processing in more as necessary. If the sauce is too stiff or thick, process in droplets of cream or water. top

3. Cauliflower Cheese Soup (strict)
Large head of cauliflower
1 Cup cream (can use more or less, depending on desired consistency)
1 Cup grated sharp cheddar (any non-processed cheese will work)
1 teaspoon sugar-free chicken bullion (optional) -or- salt to taste
Cayenne pepper to taste

1) Cut cauliflower into chunks.
2) Cook cauliflower until soft.
3) Puree cauliflower with about a cup of the water it was cooked in.
4) Add cream to desired consistency. Very thick and creamy is good.
5) Add cheese and reheat.
6) Season with salt or bullion and cayenne.

I use an immersion blender right in the pressure cooker I cook it in. top

4. Cream of Tomato Soup for One (Liberal)
1/8 Cup (2 Tablespoons) heavy cream
1 1/4 Cups tomato juice
Scant 1/4 teaspoons Polaner chopped basil packed in water (found in the produce section of your grocery)
Few drops liquid artificial sweetener

1) Pour cream into empty coffee mug.
2) Add tomato juice, basil, and sweetener.
3) Microwave until thoroughly heated. top

5. Cream of Roasted Tomato Soup (Liberal)
1 1/2 pounds ripe plum tomatoes
5 tablespoons olive oil
2 minced garlic cloves
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
1/2 teaspoon freshly ground black pepper
1/2 cup finely chopped onion (use green onion for strict)
1 cup chicken broth (sugar-free)
1/4 cup dry red wine
3/4 cup heavy cream
1/2 cup tomato paste (pretty high in natural sugars)
Splenda to taste, if needed
2 tablespoons freshly grated Parmesan cheese, optional

Preheat oven to 475 degrees. Halve tomatoes lengthwise and lay them cut side down in a jelly-roll pan. Brush generously with 3 tablespoons oil and sprinkle with garlic, oregano, basil, and pepper. Roast tomatoes until their edges are charred, about 15 to 20 minutes. Scrape tomatoes, oil, and herbs from pan into food processor. Process until not quite smooth (leaving small chunks and charred black specks.)
In a saucepan cook onion in remaining 2 tablespoons oil until translucent. Whisk in roasted tomato puree, broth, and wine. Then whisk tomato paste. Heat the cream and whisk into the tomato mixture. Taste and add sugar substitute if
necessary. Stir in optional Parmesan. Add salt and pepper to taste and bring soup to a simmer. top

6. Linda Meier's Five Can Soup - Strict
(These are all 15 oz-ish cans; make sure all are sugar free!)

1 pound meat( ground beef, chopped up stew meat, whatever)
1 can beef broth
1 can chopped (or diced) tomatoes
1 can stewed zucchini
1 can green beans
1 can veg of choice (carrots are good if on liberal diet)
Balsamic vinegar (don't substitute, this stuff is too good!)

Brown meat in a large soup pot with a little olive oil (and garlic if desired.) Dump contents of all cans into pot, including liquid. Add a little balsamic vinegar, taste, add a little more, taste, till it's good. Heat through. Serve. It's on the table in 15 minutes, no kidding. top

7. Blender Béarnaise Sauce (Strict)
3 egg yolks
1 cup butter
1/4 tsp salt
1 1/2 TB dry white wine
1/2 TB Balsamic vinegar
3 sprigs fresh tarragon (remove leaves from stem)
1 top of green onion chopped fine

Melt butter in a 2 cup measure microwave container (covered aotj a small air vent)
After butter is melted, add chopped green onions and "sauté" in microware for 2 minutes on high (depending on the power of your microwave)
Place egg yolks, salt, vinegar and wine in blender. Blend for a few minutes on high until there is a smooth and frothy mixture. With blender at high speed, drizzle in butter and onion mixture in a thin steady stream. Add tarragon leaves, blend as desired. If you blend longer the sauce will be green, if shorter it will stay yellower with pieces of herbs discernable. You can reserve a few of the leases and add them after blending as garnish. top

8. Sadie's Tomato and Spinach Soup (Liberal)
2 Tablespoons Extra-Virgin Olive Oil
4 Scallions (Green Onions, used whites and greens)
4 Cloves Garlic, Chopped
1 (28-ounce) Can Diced Tomatoes in Juice (sugar free), Drained
1 (28-ounce) Can Crushed Tomatoes (sugar free)
1 (14.5-ounce) Can sugar free Stock (Vegetable or Chicken)(more if you like a thinner soup)
1 (14.5 ounce) Can Mushrooms
5 Ounces Spinach, Stems Removed, Spinach Shredded with Knife
Spices to Taste-I used:
1 Tablespoon Season Salt
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Celery Seed
1/2 Tablespoon Basil
Salt and Pepper

Heat a medium soup pot over moderate heat. Add oil, onions and garlic. Saute 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in mushrooms, then spinach. Season to taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce. This is great soup, all on it's own. I use the leftovers as a sauce on my Chicken Parmesan. (see "Poultry:) top

9. Gravy (Strict)
I make gravy with guar gum. Get it from a health food store. NOW brand in bulk powder. I have used the capsules and just opened them, but bulk is cheaper. I use about 3/4 teaspoon, more or less, to a cup of drippings. You don't have to heat it, just stir it in and wait a little bit to see how well it thickens. If you need it thicker add a little more. My whole family likes it.
Gretchen top

10. Tomato Sauce (Liberal)
All tomato sauces have carbs because of the tomatoes in them. You have to watch for added sugar. The Classico brand makes a few without sugar. I make my own.

Chop up a bunch of tomatoes
One green pepper chopped
One med onion chopped
1T. chopped garlic
1/2 c approx olive oil
oregano to taste
I keep adding as it cooks 20-30 drops stevia to taste

Toss all this in a pot and let it slowly simmer uncovered all day until the volume is reduced by about 25% or if I am not home toss in the crock pot and let it go all day. At the end take the top off the crock pot turn it on high and allow it to cook off the liquid for about an hour. You can't gorge on this stuff though you would like too. It is still high in carbs due to the tomatoes but I love it over ripped up romaine or a *little* spaghetti squash.
I make big batches of this and freeze it in individual portions for later. I am a "toss in" sort of cook. All the above measures are approx. I do it all to taste. top

11. Butternut Squash Soup (Liberal)
Sautee minced shallots in butter until tender, set aside
Split squash lengthwise (the hardest part of this recipe)
Steam cut side down until "fork tender" (well done)
*then* scoop out seed stuff and discard. Scoop out "meat"

Mix shallots, butter and squash together (Can be eaten just like this--yum) Add tasty stock (homemade chicken, turkey, vegetable, from a can, etc) Blend with immersion blender (or not) till consistency you like. Use salt and pepper etc if you like. Stir in heavy cream if you want. Top with dollop of sour cream if it pleases you. top

12. Beth's Assembly Line Soup (Liberal)
(Strict if you are very careful about what you add)

This takes about 45 minutes to prepare (after you've made the broth) and provides a huge number of meals.

The Broth:
Each evening after dinner scrape into a freezer container all the leftover juices from your cooked meat, chicken, etc. Add a little water. Continue doing this (freeze each little bit on top of the rest) until you have 2-4 cups of frozen broth. (No fish drippings!)

If you don't want to take the time to freeze enough drippings, you can make a chicken broth: put about a dozen wings and/or thighs in a pot with about 3 quarts water. Bring to a boil, then reduce to simmer for about 2 hours, or until all the meat falls off the bones. Strain broth and discard meat and bones. Chill broth in refrigerator until all the chicken fat congeals on top. Skim off the fat.
If you want a meat broth, do the same but use about 2 pounds cheap hamburger. When you strain the broth, you can save the meat to add back into the soup.

The Veggies:
Wash all your veggies well. Place your biggest soup pot in the sink. Place your cutting board on the counter, right next to the sink. You will cut your veggies and slide them right into the pot. This saves motion and sloppy drops.

1/2 head cauliflower, bite size
1 bunch broccoli, or could use frozen pieces
1 small pkg. sun dried tomatoes, bite size
1 pkg. cabbage slaw, so you don't have to cut
1 pkg cut mushrooms, or buy whole and slice
1 onion chopped (more if liberal, none if strict)
1-2 large cans tomatoes, preferably already cut
1 green pepper, a red too if you like, chopped
1/3 bunch of celery, cut bite size
1 zucchini, bite size
1 summer squash, bite size and peeled
1 jar minced garlic (4.5 oz)
( I threw in canned asparagus after cooking.)

3 t. basil, or oregano, or spice of choice. I even put a dash of cinnamon. Experiment with a little of your spice.
You can vary this with other vegetables. Your principle to remember is: flavorful broth.

Dump all your cut up veggies into soup pot, leaving 1 can of tomatoes in case pot gets too full. If you have three inches or more of space at top of pot, throw in the extra tomatoes. You don't want it to boil over. Pour your broth over the veggies. (Note: All kinds of weekly leftovers taste good, as well as leftover (no sugar) spaghetti sauce and such. Save and freeze whatever you like.) Your broth should come near the top of your veggies,
but not cover them, unless you want a thin soup. Add water or tomato juice if needed.

Bring to boil, watching that it doesn't boil over, and lower to simmer. Simmer 20 min. and taste the hardest veggies (cauliflower) If it is too hard for you, add 5 minutes cooking time until veggies are cooked to your liking.

Salt to taste afterwards--the tomatoes are salted. Freeze in serving size containers. This keeps in fridge for a long time. This means I only have to make lunch every 2 weeks. Top hot soup with grated cheese if you like. top

13. Linda's Very Easy Cream of Broccoli Soup (Strict)
1 cup beef broth (sugar free)
1/2 tsp Italian seasonings
1/2 tsp garlic salt
1 lg head of broccoli
1/2 cup mushroom slices
1/2 of a large tomato
2 green onions
1 cup cream cheese (more or less)

Put the broth and seasonings in a pot, turn on the burner. While it's heating up, wash and cut up the broccoli, leaving it in big chunks (little trees). Set aside a few pieces of the broccoli. Throw the rest in the pot. Wash and cut up mushrooms, tomato, and green onions, and throw them in the pot. Steam veggies till broccoli is done. Transfer everything from your pot to your blender. Add cream cheese, blend till blended. Cut the broccoli you set aside into small pieces, and add them to the mix for texture and color. Reheat in the pot if necessary. Makes around 3 to 3 1/2 cups.

Notes:
a) Works with whatever veggies and seasonings you like. Use up yesterday's leftover veggies. I've added an avocado, cauliflower, and leftover green beans at various times. I've also used Old Bay Seasoning instead of the garlic salt. I guess you could use chicken broth instead of beef if you prefer it.
b) Don't need to cut anything too small, just into big chunks. Let your blender do the work.
c) If it's too thick, add more broth. If it's too thin, add more cream cheese.
d) Can be made in larger amounts, you just need to do multiple sessions with the blender.
e) Garnish with a little parmesan cheese, or some sharp shredded cheddar. top

14. Avocado Soup (Strict)
1 ripe avocado seeded and peeled
3/4 cup of water
1/2 cup of heavy cream
1/2 tsp lemon juice
1/2 medium tomato finely chopped
Salt to taste
Cayenne Pepper to taste

Process Avocado, water and cream in a food processor or blender until smooth. Add the rest of the ingredients excluding the tomato. Blend. Stir in chopped tomato; refrigerate. Serve with a dollop of Sour Cream.
2 servings
I prefer to blend the tomato with the rest of the mixture for a smoother consistency. It is also good warmed in the microwave. top

15. Parmesan Hollandaise Sauce (Strict)
1/2 cup heavy cream
4 tablespoons butter
6 tablespoons grated parmesan cheese
4 egg Yylks - beaten
1-1/4 teaspoon cayenne pepper (optional)

This sauce can curdle easily, so be sure you don't boil it. Melt the butter in a saucepan. Using a wire whisk, add the heavy cream and the beaten egg yolks. Blend thoroughly on medium heat, whisking constantly. When the sauce begins to thicken reduce the heat and add the cheese. Cook just long enough to blend the flavors. Pour into a bowl or gravy boat, garnish with a few chives and serve. top

16. Summer Squash Soup (Liberal)
you can use zucchini, yellow, patty pan....any of them) This is another soup that can be served hot or cold

3 tablespoons butter or margarine
4 cups chopped squash (visible seed removed)
1 large or 2 small chopped white onions (shallots on strict diet)
2 14 oz. cans of chicken broth or vegetable broth (3 1/2 cups bouillon)
2 cups half and half (or 1 cup cream and 1 cup water and 4 packets splenda for strict diet)
1/2 teaspoon nutmeg
1 tablespoon chopped chives or parsley for garnish
salt and pepper to taste

Heat the butter over medium heat. Saute squash and onion until soft --about 5 minutes. Add the broth and simmer until everything is very soft, about 15 minutes. Remove from heat, and put into blender or food processor and puree until smooth. You may have to do this in batches. Return to heat and stir in cream mixture and heat until hot but not boiling. Garnish with nutmeg and chopped chives when serving. If serving cold you need about 2 hours to chill it. top

17. Carrot Soup (Liberal)
2 cups chicken or vegetable stock
2 cups pureed cooked carrots (you can use frozen or fresh, drain frozen)
1 cup cream or half and half
1 tablespoon butter
1 tablespoon soy flour (the nutty flavor doesn't matter here) or nut flour or low carb bake mix
In a large heavy saucepan, melt the butter. Add the flour stirring constantly with a whisk, making sure no lumps form, and heat until it bubbles. Don't let it burn. Slowly pour in cream or half and half, stirring constantly, to make a thin sauce. Add 1/2 teaspoon of salt and keep mixing. Add the broth slowly and keep whisking. Add the pureed carrots and keep whisking until mixed, smooth and hot. (Do not let this boil. Cream soups get nasty when they boil). Season to taste (you might add a packet of splenda if it needs perking up. Carrots vary a lot in sweetness in my experience) and sprinkle with nutmeg. top

18. Spinach Soup
1 pound spinach, stems removed, and chopped
2 tablespoons butter
1 shallot, or small onion, chopped fine
1 quart chicken stock
3 egg yolks
2 tablespoons lemon juice
4-6 strips of lemon peel

Melt the butter in a large pan, and add the shallot. Cook until this is tender, then add the spinach and cook until it is all wilted. Boil the stock and pour over the spinach. Simmer this for about 10 minutes until the spinach is cooked well, but still green.

Pour the mixture into a blender and puree until smooth. Beat the egg yolks in a separate bowl with the lemon juice. Add one cup of the puree very slowly, and beating the whole time (so you do not get an omelet). Return this mixture to the pan and add the rest of the soup, heating and stirring over low heat until thickened. (Do NOT let the soup boil after adding the eggs). Season with salt and pepper. Serve wtih a thin slice of lemon as a garnish. This soup is also good cold, and when I eat it that way, I add a big spoonful of sour cream. top

19. Green Bean Soup with Pesto (Liberal)
1 1/2 pounds small green beans (so they will be tender)
1 small onion, chopped (Strict diet: shallots)
2 tablespoons olive oil
2 cups chicken broth
1 cup heavy cream
Pesto (or you can buy pre-made regular or Walnut pesto--In CA. Trader Joe's is a good source)
3 large garlic cloves
2 tablespoons pine nuts (or Walnuts)
1 cup packed basil leaves (I remove the stems)
1/2 cup freshly grated parmesan or pecorino cheese
olive oil
salt

Before you start, check the beans by hand and remove any stems or stringy parts. Cook the onion in the olive oil and 2 tablespoons of chicken broth until tender. Bring a large pot of water to a boil and toss in the beans. Cook until they are tender, can be easily pierced by a fork. Drain the beans. In a larger saucepan simmer the chicken stock and add the beans and onions. Simmer together for five minutes, and then pour mixture into a food processor or blender. Add the cream, and taste for seasoning and set aside. ( If you are making this without the pesto, cumin is a really nice taste) The soup should be thick.

To make the pesto sauce, put the garlic and nuts into a food processor or blender until they have formed a paste. Add the basil and continue, and then add the cheese. It should be thick, the same texture as the soup. You can also add a little olive oil, if you need to. Reheat the soup until warm. Serve the soup in bowls, and put a spoonful of pesto in the middle of each bowl. Using a knife, stir the pesto in swirls through the soup. You could also make a swirl of cream if you want to be really fancy. top

20. Michel's Salad Dressing (Strict and Liberal)
1/2 cup olive oil
1/2 cup apple cider vinegar
1/3 cup soy sauce
1 tablespoon powdered ginger
1/2 tablespoon poppy seed
1/2 tablespoon garlic power
1/2 tablespoon ground black pepper
Dash of Stevia or artificial sweetener(it needs a little sweet)

Shake mightly and spoon on sparingly.
Keeps well in tightly covered container in refrigerator. top

21. Cream of Mushroom Soup (Strict)
1 large can mushrooms,drained
2 cups heavy cream
1/2 chicken bouillon cube
Salt and pepper to taste

Combine ingredients in your blender and blend until smooth. Pour into saucepan or microwave safe bowl and heat.

Variations:
I use the same recipe with green beans and I use cumin as the spice. You can chop sugar-free hot dogs into it and make a faux split pea soup.

You can add a few tablespoons dry white wine to the soup to make it more elegant. top

22. Egg Drop Soup (Strict)
1 can chicken broth (sugar/starch free)
1 slice fresh ginger (optional)
1 egg
1 chopped green onion (white and green parts)
1/4 teaspoon sesame oil or peanut oil

Boil and chicken broth and ginger in a small saucepan. (Or microwave it in a large mug.)

Break the egg into a measuring cup and beat with a fork. Slowly pour beaten egg into the soup so it make ribbons. (Tip: it works also to pour it over a serving spoon held over the soup. Slowly pour the egg onto the spoon so it trails down in ribbons.) Add the chopped green onion and tiny dash of oil. It's ready to serve.
Note: Some people scramble the egg before they pour it. This will give you the usual egg drop soup. In Germany they make a soup where you drop the whole egg in, let it cook a minute and stir it up. That's what I usually do.) top

23. Low Carb BBQ Sauce (Liberal)
1 stick butter
1/4 cup red wine vinegar (or any vinegar)
1 cup tomato sauce (no sugar added or 1/2 cup paste and 1/2 cup water or red wine or sherry)
2 tablespoons Worcestershire sauce
1 Tablespoon spicy mustard
1/2 teaspoon Tabasco sauce
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/2 teaspoon salt
dash cayenne or chili pepper
2 teaspoons liquid smoke
2 teaspoons lemon juice
4 teaspoons Splenda

Melt butter in a saucepan, and add the vinegar followed by all the other ingredients. Stir with a whisk until well blended until it comes to a boil. Then lower the heat and simmer until it gets a little thicker, usually about 4-5 minutes.

Pour into a bottle with a well-fitting lid. You can keep this in the refrigerator for at least a month. You can pour it over any type of meat when you cook it, or use it as a dip for meat that's been prepared. top

24. Mayonnaise with Variations (Strict)
One way to make sure food doesn't get boring is to use spices. Back in the old days before sugar was the most commonly used flavoring, people used others. Here are a few mayo recipes and then some ideas about how to spice it up.

Mayo without Eggs
1/2 cup soft Tofu
2 tablespoons white vinegar
1/2 teaspoon powdered mustard
1/4 cup olive oil (or any mild vegetable oil)
1/2 teaspoon salt
2/4 cup olive oil (or any mild oil)
Combine tofu, mustard, salt, vinegar and 1/4 cup of oil in a blender. Blend on low speed and very slowly add the 3/4 cup oil. Refrigerate.

Better Homes and Garden Mayo
1/2 teaspoon dry mustard
1/4 teaspoon paprika
dash ground red pepper
2 egg yolks
2 tablespoons vinegar
2 cups oil
2 tablespoons lemon juice
In a small mixer bowl combine all ingredients except oil and lemon juice. Beat at medium speed until combind with an electric mixer. Add the oil 1 teaspoon at a time and beat until 1/4 cup oil has been added. While continuing to beat, add the remaining oil in a thin steady stream alternating the last 1/2 cup of oil with lemon juice. Store up to 4 weeks in a tightly covered jar in the refrigerator.

Blender Mayonnaise
2 egg yolks
1 teaspoon red wine vinegar
juice of 1/2 lemon
1/4 teaspoon white pepper
1/8 teaspoon salt
dash Tabasco sauce
dash Worchestershire sauce
1/2 cup olive oil
1/2 cup vegetable oil
Place all ingredients except the oil into the food processor. Start the motor. Slowly, drip by drip add the oil. Once it starts to thicken, you can add the oil in a steady stream.

Variations:
add chopped garlic
add chopped basil
add chopped cilantro and lime juice
add sun dried tomatoes that have been soaked in hot water to soften

Per 1/2 cup mayo add:
Mustard Mayo: 4 teaspoons stone ground mustard and 1/4 tsp lemon juice
Caesar Mayo: Add 1/4 cup grated parmesan cheese, 1/4 tsp lemon juice, 1/4 tsp. mashed anchovy fillet, 1/2 tsp. minced garlic, 1/4 tsp. dried mustard, 1/4 tsp.
Worcestershire sauce, and pepper to taste.
Chipotle Mayo: add 1-2 tsp. minced chipotle chili in adobo sauce and 1 tsp. ground cumin
Curried Mustard: add 1 tsp. curry powder and 1 tsp. lemon juice
Dilled Mustard (this is wonderful with cold fish) add 1/4 cup chopped fresh dill. top

25. Mayo without Eggs (Strict)
1/2 cup soft Tofu
2 tablespoons white vinegar
1/2 teaspoon powdered mustard
1/4 cup olive oil (or any mild vegetable oil)
1/2 teaspoon salt
2/4 cup olive oil ( or any mild oil)

Combine tofu, mustard, salt, vinegar and 1/4 cup of oil in a blender. Blend on low speed and very slowly add the 3/4 cup oil. Refrigerate. top

26. Better Homes and Gardens Mayo (Strict)
1/2 teaspoon dry mustard
1/4 teaspoon paprika
dash ground red pepper
2 egg yolks
2 tablespoons vinegar
2 cups oil
2 tablespoons lemon juice

In a small mixer bowl combine all ingredients except oil and lemon juice. Beat with an electric mixer at medium speed until combined. Add the oil 1 teaspoon at a time and beat until 1/4 cup oil has been added. While continuing to beat, add the remaining oil in a thin steady stream alternating the last 1/2 cup of oil with lemon juice. Store up to four weeks in a tightly covered jar in the refrigerator. top

27. Claudia's Variations on Blender Mayonnaise (Strict)
To Blender Mayonnaise:
add chopped garlic, add chopped basil, add chopped cilantro and lime juice, add sun dried tomatoes that have been soaked in hot water to soften

Per 1/2 cup mayo add: Mustard Mayo: 4 teaspoons stone ground mustard and 1/4 tsp lemon juice, or
Caesar Mayo: Add 1/4 cup grated parmesan cheese, 1/4 tsp lemon juice, 1/4 tsp mashed anchovy fillet, 1/2 tsp. minced garlic, 1/4 tsp dried mustard, 1/4 tsp Worcestershire sauce, and pepper to taste, or
Chipotle Mayo: add 1-2 tsp. minced chipotle chili in adobo sauce and 1 tsp ground cumin, or
Curried Mustard: add 1 tsp curry powder and 1 tsp lemon juice, or
Dilled Mustard (this is wonderful with cold fish) add 1/4 cup chopped fresh dill. top

28. Blender Mayonnaise (Strict)
1 egg
1/2 teaspoon dry mustard (or other seasoning)
1 cup olive oil (does not need to be virgin, and any oil will do. If not using olive, pick one with no flavor like canola. If you use something like walnut, you'll taste it which is okay if you're expecting it)
1 1/2 tablespoon lemon juice
1 Tablespoon boiling water

Put the egg, mustard and 1/4 cup of oil in a blender. Turn it on and blend. Very slowly add the remaining oil in a slow, thin stream. Add the lemon juice and slowly add the boiling water.

That's it! Refrigerate it!
Less than one gram of carbohydrate per 1 tablespoon.
NOTE:
Mayonnaise often has sugar in it--though at health foods stores you can find various kinds without. If you're going to make a batch of "fauxtato" salad (substitute chopped cauliflower or celery root for your potatoes in your
favorite recipe) or salads such as chicken, shrimp, egg, or a batch of deviled eggs, you can make your own mayo literally in a few minutes if you have a blender. You can add seasoning to it: curry powder, celery salt, chopped dill (my favorite), garlic, a dash of cayenne or paprika and so on. You can make jalapeno mayonnaise or horseradish mayonnaise and so on. top


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