500 Low Sodium Recipes by Dick Logue Read Free Book Online Page B

bouillon
    1 teaspoon low sodium beef bouillon
    1 cup (235 ml) Fish Stock (see recipe, page 75)
    1 teaspoon cornstarch
    In a wok, combine the water and the fish. Bring to a slow boil, cover, and boil for 5 minutes. Remove from the heat and let stand for 10 minutes. Pour into a blender and puree. Return to the wok. Add the bouillon and bring to a boil. Reduce heat and simmer for 5 minutes. In a bowl, combine the fish stock and cornstarch. Stir into the fish mixture and simmer until sauce thickens. May be refrigerated up to 2 weeks or frozen.
    Yield: 36 servings
    Nutritional Analysis
    Each with: 17 g water; 6 calories (10% from fat, 65% from protein, 26% from carb); 1 g protein; 0 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 0 g carb; 0 g fiber; 0 g sugar; 1 mg calcium; 0 mg iron; 18 mg sodium ; 20 mg potassium; 10 IU vitamin A; 0 mg vitamin C; 2 mg cholesterol
Tartar Sauce
    A lower-sodium version of this condiment with a flavor that many people seem to prefer to the bottled kind.
    1 cup (225 g) low sodium mayonnaise
    ¼ cup (40 g) onion, finely chopped
    ¼ cup (60 g) sweet pickle relish
    ¼ teaspoon black pepper
    Combine all ingredients. Allow to stand in the refrigerator several hours or overnight before using.
    Yield: 24 servings
    Nutritional Analysis
    Each with: 5 g water; 70 calories (92% from fat, 1% from protein, 7% from carb); 0 g protein; 7 g total fat; 1 g saturated fat; 2 g monounsaturated fat; 3 g polyunsaturated fat; 1 g carb; 0 g fiber; 0 g sugar; 2 mg calcium; 0 mg iron; 24 mg sodium ; 6 mg potassium; 30 IU vitamin A; 0 mg vitamin C; 5 mg cholesterol
Mustard
    This makes a good general-purpose kind of mustard.
    ¼ cup (36 g) dry mustard
    ¼ cup (60 ml) white wine vinegar
    ¼ cup (60 ml) white wine
    1 teaspoon sugar
    1 egg yolk
    Blend together all the ingredients except the egg yolk and let stand for 2 hours. Beat the egg yolk into the mixture. Cook, stirring constantly, until slightly thickened, about 5 minutes. Store covered in the refrigerator.
    Yield: 36 servings
    Nutritional Analysis
    Each with: Each with: 7 g water; 5 calories (29% from fat, 36% from protein, 35% from carb); 0 g protein; 0 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 0 g carb; 0 g fiber; 0 g sugar; 3 mg calcium; 0 mg iron; 5 mg sodium ; 14 mg potassium; 12 IU vitamin A; 0 mg vitamin C; 0 mg cholesterol
    Tip: If you like mustard less hot, heat the vinegar to almost boiling before mixing the ingredients together.
Spicy Brown Mustard
    Mustard is one of those things that typically has added salt but doesn’t seem to suffer from the lack of it. This particular mustard is similar to the coarse-ground French mustard like Grey Poupon Country French.
    ⅓ cup (59 g) mustard seeds
    ⅓ cup (48 g) dry mustard
    ⅔ cup (157 ml) water, boiling
    1 cup (235 ml) cider vinegar
    3 teaspoons (15 ml) light corn syrup
    2 teaspoons (10 g) brown sugar
    1 teaspoon onion powder
    ½ teaspoon garlic powder
    ½ teaspoon ground cinnamon
    ¼ teaspoon ground allspice
    ⅛ teaspoon ground cloves
    In a small bowl, combine the mustard seeds, dry mustard, and boiling water. Stir to mix and set aside for 10 minutes. In a saucepan, combine the remaining ingredients and bring to a boil. Reduce the heat and simmer, covered, for 5 minutes. Remove from heat. Place mustard and vinegar mixtures in a blender and process at high speed until seeds are crushed. Place in a pint jar and store in the refrigerator. Can be used immediately.
    Yield: 96 servings
    Nutritional Analysis
    Each with: 4 g water; 7 calories (26% from fat, 11% from protein, 63% from carb); 0 g protein; 0 g total fat; 0 g saturated fat; 0 g monounsaturated fat; 0 g polyunsaturated fat; 1 g carb; 0 g fiber; 1 g sugar; 5 mg calcium; 0 mg iron; 1 mg sodium ; 10 mg potassium; 1 IU vitamin A; 0 mg vitamin C; 0 mg cholesterol
Honey Mustard Sauce
    You can use this when grilling either fish, chicken, or pork to give a sweet and slightly spicy taste.
    ¼ cup