Free 500 Low Sodium Recipes by Dick Logue Page B

careful you had to be or it wouldn’t emulsify, etc. I have to say that it worked well and wasn’t difficult at all. And the flavor was great, perfect with fresh tomatoes. The other good news is that even though the fat content is as high as commercial mayo, the sodium is well below anything that I can find here locally. Although most recipes call for whole eggs or egg yolks, egg substitute can be used successfully instead. This avoids the issue of potential salmonella poisoning with raw eggs. If you prefer, you can also look for eggs that have been irradiated, making them safe to eat raw.
    1 egg, or ¼ cup egg substitute
    1 teaspoon Dijon mustard
    ½ teaspoon white pepper
    1 ½ teaspoons white wine vinegar
    1 cup (235 ml) corn oil
    2 tablespoons (28 ml) lemon juice
    Place everything but the oil and lemon juice in the blender or food processor container. Process 5 seconds in the blender or 15 seconds in the processor. With the motor running, add the oil, first in a drizzle, then in a thin, steady stream. When all the oil has been added, stop the motor and taste. Add lemon juice to your taste. If the sauce is too thick, thin with hot water or lemon juice. If too thin, process a little longer.
    Yield: 20 servings
    Nutritional Analysis
    Each with: 4 g water; 101 calories (98% from fat, 1% from protein, 1% from carb); 0 g protein; 11 g total fat; 1 g saturated fat; 3 g monounsaturated fat; 6 g polyunsaturated fat; 0 g carb; 0 g fiber; 0 g sugar; 2 mg calcium; 0 mg iron; 4 mg sodium ; 7 mg potassium; 15 IU vitamin A; 1 mg vitamin C; 12 mg cholesterol
Mixed Pickles
    Sweet, bread and butter–style pickles. You can also add other vegetables if you like.
    1 cup (135 g) cucumber, cubed
    1 onion, sliced
    ½ cup (130 g) carrot, sliced
    ½ cup (60 g) red bell pepper, cubed
    1 cup (150 g) cauliflower, cut up
    ½ cup zucchini, cubed
    ½ cup (35 g) broccoli, cut up
    1 ¼ cups (295 ml) cider vinegar
    1 ¼ cups (250 g) sugar
    ½ teaspoon turmeric
    ½ teaspoon mustard seed
    ½ teaspoon celery seed
    Slice chilled vegetables. Cover and refrigerate. In a saucepan, combine vinegar, sugar, and spices. Heat to boiling. Add cucumber mixture. Heat 2 to 3 minutes. Chill and serve. May be stored in the refrigerator for 1 month. For longer storage, sterilize 2 pint jars. Pack hot pickles to within 1/2 inch (4 cm) of top. Wipe off rim, screw on top, and place in Dutch oven or other deep pan. Cover with water, bring to a boil, and cook for 10 minutes.
    Yield: 32 servings
    Nutritional Analysis
    Each with: 26 g water; 38 calories (2% from fat, 3% from protein, 96% from carb); 0 g protein; 0 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 10 g carb; 0 g fiber; 9 g sugar; 6 mg calcium; 0 mg iron; 3 mg sodium ; 45 mg potassium; 317 IU vitamin A; 6 mg vitamin C; 0 mg cholesterol
Refrigerator Sweet Pickles
    These make a very good salt-free pickle. They are sweeter than a traditional dill pickle, but not as sweet as most bread and butter recipes. The best part is they are never “cooked” so they stay nice and crispy.
    2 cups (400 g) sugar
    2 cups (475 ml) white wine vinegar
    1 ½ cups (355 ml) red wine vinegar
    1 ½ cups (355 ml) cider vinegar
    4 tablespoons (12 g) dill weed
    1 teaspoon black pepper
    2 teaspoons (4 g) celery seed
    ½ teaspoon dry mustard
    1 teaspoon turmeric
    5 cucumbers, sliced
    Combine all ingredients except cucumbers. Stir until sugar is dissolved. Put cucumbers in jars and pour liquid over. Put lids on and store in refrigerator. Will keep for up to 9 months.
    Yield: 36 servings
    Nutritional Analysis
    Each with: 71 g water; 56 calories (1% from fat, 2% from protein, 96% from carb); 0 g protein; 0 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 15 g carb; 0 g fiber; 14 g sugar; 17 mg calcium; 1 mg iron; 2 mg sodium ; 111 mg potassium; 64 IU vitamin A; 1 mg vitamin C; 0 mg cholesterol
Refrigerator Dill Pickles
    Low sodium dill pickles are more difficult to make than sweet