Low-Sodium Mayonnaise

Name: Low-Sodium Mayonnaise
Ingredients: 1/2 tsp. mustard (dry); 1/4 tsp. paprika; pepper (red; ground); 2 eggs; 2 tbsp. vinegar; 2 c. oil; 2 tbsp. lemon juice

M. Blakely

This recipe makes 2 1/3-c. mayonnaise which will last for 1-mth. in the refrigerator.

ᔥ Originally from "Low-Salt Cooking" 1983 ed.) (from the Better Homes & Gardens library)

Ingredients

½ tsp mustard (dry)
¼ tsp paprika
pepper (red; ground)
2 eggs
2 tbsps vinegar
2 c. oil
2 tbsps lemon juice

Instructions

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1
Separate eggs.
2
Put mustard, paprika, red pepper, egg yolks, & vinegar in bowl. Beat on medium speed of electric mixer till blended.
3
Beating constantly, add 1/4-c. of oil, 1-tsp. at a time.
4
Continue to beat & add 1 1/4-c. oil in thin, steady stream.
5
Beat in lemon juice; then beat in remaining oil.
6
Store in tightly covered jar in refrigerator.

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