Low sodium mayo-mustard spread

Updated: Apr 13, 2021

Spicy, tangy, sweet, creamy, and low sodium. The perfect spread for any sandwich.

Servings: Makes 1/2 cup

Sodium: 16 mg per half cup

Time: 15 minutes


Ingredients:

1 tsp sugar

1/4 tsp paprika

1/4 tsp onion powder

1/4 tsp garlic powder

1 tsp salt free mustard or 1/4 tsp ground dry mustard

2 tsp red wine vinegar

1 tsp lemon juice

2 tablespoons water

2 tablespoon oil (canola, vegetable, or olive oil depending on what flavor you like)

1 large egg yolk


1) Blend all ingredients: Combine all ingredients in a small microwaveable bowl or cup. I use a 2-cup glass measuring cup. Using an immersion blender, blend until thoroughly combined, about 15 seconds. You could also whisk by hand in a medium-sized bowl, or use a standard blender. A food processor is hard here because the total recipe makes just half a cup, not enough to fill the bowl of a standard food processor.


2) Thicken the spread by microwaving in short increments: The mixture is very thin when you first mix it. We'll thicken it by heating it up slowly in the microwave in short increments. The trick is to heat and stir repeatedly so that the mixture gets hotter and thicker each time, but doesn't heat up so quickly that the egg yolk cooks and curdles. I have an old microwave, so I do 10 second increments. If your microwave is stronger, you may want to start at 5 seconds. For the first few rounds in the microwave you may not notice a difference in texture, but rest assured it's heating up a little each time. So you're heating for 5-10 seconds, then stirring it up, and repeating this until you get to the consistency of a creamy dressing. It will continue to thicken as it cools. This whole process can take anywhere from just 40 seconds to 2 minutes for me (in short 5 second increments) depending on the size of my bowl/cup and how I mixed (by hand versus immersion blender).


3) Allow to cool at room temperature. Serve at room temperature, or refrigerate overnight for a thicker spread. The spread should keep for at least two weeks.



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