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18
CHOLESTEROL-FREE MAYONNAISE
The safest mayonnaise made at home is made with an egg substitute
or liquid pasteurized egg product. Made with an egg substitute,
it has the added advantage of being cholesterol-free.
Makes about
3
⁄4 cup
1
⁄2 cup liquid egg substitute or pasteurized liquid egg product
2 tablespoons wine vinegar
1 tablespoon extra virgin olive oil (mild in flavor)
1 teaspoon dry mustard
1
⁄8 teaspoon ground white pepper
1
⁄8 teaspoon kosher salt
2
⁄3 cup flavorless vegetable oil
Place egg substitute, vinegar, olive oil, dry mustard, pepper and salt
in the blender jar. Cover blender jar. Set on Speed 12. Turn blender
on and blend for about 5 seconds. With blender running, remove the
Measured Pour Lid, and add the vegetable oil in a slow steady stream,
taking about 30 to 40 seconds to add the oil. Hold the Measured Pour
Lid loosely over the opening to prevent spattering. The mayonnaise will
thicken and emulsify as the oil is added, about 30 to 40 seconds. Turn
blender off. Mayonnaise may be used immediately or placed in an
airtight, covered container and refrigerated. Mayonnaise will thicken
further when refrigerated.
Nutritional information per tablespoon:
Calories 126 (95% from fat) • carb. 0g • pro. 1g • fat 13g •
sat. fat 1g • chol. 0mg • sod. 32mg • calc. 6mg • fiber 0g
CAJUN CREOLE SPICE RUB
Our Cajun Creole Spice Rub is a comparable alternative
to purchased spice mixtures, but much fresher and more
economical. Adjust the spiciness to taste with
the amount of cayenne used.
Makes about
1
⁄2 cup
2 teaspoons coriander seed
1 teaspoon mustard seed
1
⁄2 teaspoon celery seed
1
⁄2 teaspoon white peppercorns
1
⁄2 teaspoon black peppercorns
1 bay leaf, roughly broken
3 tablespoons sweet paprika
1 tablespoon kosher salt
1
⁄2 tablespoon sugar
2 teaspoons dried minced garlic
2 teaspoons minced dry onions
1-2 teaspoons cayenne pepper, to taste
2 teaspoons dry oregano
1 teaspoon dry thyme leaves
1 teaspoon dry basil
1
⁄2 teaspoon dry rosemary
1
⁄2 teaspoon ground allspice
Place the coriander seed, mustard seed, celery seed, all peppercorns,
and bay leaf in the blender jar. Cover jar and set on Speed 14. Blend
until seeds are finely ground, 10 to 15 seconds. Add the remaining
ingredients and blend until no signs of the bay leaf are visible, about
30 seconds.
Use as a rub for meat, poultry, or seafood before sautéing, roasting or
grilling, or add as a seasoning to rice or dressing to brighten up flavors.
Nutritional information per tablespoon:
Calories 18 (24% from fat) • carb. 4g • pro. 1g • fat 1g •
sat. fat 0g • chol. 0mg • sod. 501mg • calc. 23mg • fiber 1g
DESSERTS AND SWEET SAUCES
COOKIE CRUST PUMPKIN PIE
This traditional holiday favorite is made with a
cookie crumb crust for a crunchy change.
Makes 12 servings
CRUST:
2
⁄3 cup pecan halves
45 vanilla wafers (may use reduced-fat wafers)
1
⁄3 cup unsalted butter, melted
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