Well, I tried looking through all of the previous posts to see if anyone posted anything about a recipe for a substitute or healthier version of Mayonnaise but found nothing. So I am inquiring now to see if anyone has a recipe for something that is similar to Mayo to be used in Tuna, chicken salad sandwiches, etc. I saw one post about adding cottage cheese but I would like something that can be spread on the bread.
Both my hubby and I love mayo but it is rich in fat and the low fat and fat free mayo don't taste that good.
Any recipes or suggestions would be great. Thanks!
the cottage cheese is good for the salad sandwhiches, you can also sub some lowfat or fat free sour cream (or cream cheese for that matter). Toss in some pickles (or pickle juice), lemon juice (or zest), or various spicesseasoned oil to get some extra umph.
I think plain yogurt works pretty well in chicken or tuna salad, as MM said. Other times I use low-fat mayo and just live with the fact that it doesn't taste like the regular stuff.
There's a soy product called Nayonnaise that I see at the natural food store but I haven't tried it. Can anyone here relate their experience with it?
If you're up for a challenge, it's possible to make your own mayo using canola or olive oil. It WILL have a lot of fat in it, but at least you can control the ingredients and choose a healthy fat. Also, the olive oil version will taste like olive oil, which some people find a bit weird in mayonnaise. Personally, I love it, but I'm too lazy to make it that frequently. Here is a good basic recipe. The recipe fails to mention is that Alton recommends using pasteurized eggs for this if you can find them.
The TAP authors call for sweet pickle relish and Miracle Whip fat free in their tuna sandwiches; and while i doubted that such a thing could ever pass my taste-test muster, by God it did. It's pretty darn great. Miracle Whip -- who would have thought? And then today, I used it on a pepperoni and cheese sandwich. and golly day that was great, too.
sign me,
a whipped miracle convert.
I know that sounds like sarcasm but it is not intended to be. You will be surprised how good tuna tastes with mustard. I was.
I generally just put Tuna straight into whatever, but if you are looking for "moisture for sandwiches try, diced apples- sound stupid but tastes great!
placing extra thick fat free natural yoghurt in muslin over a bowl over night let the liquids drain out then use the solid residue add some lemon juice (just a dash) and maybe black pepper and use on salads etc goes great with balsamic vinegar too.
I use yogurt or Miracle Whip. For tuna I make it like my mom did, just tuna, some olive oil, a few chopped roma tomatoes and some pepper. My chicken salad I'll use a spoonful of MW and load it with grapes, chopped pecans and some dried berries.
I got this recipe when my husband was on a diet for health issues and I was surprised how tasty it was. It's called Cashew Spread and it's from The Allergy Self-Help Cookbook:
1/2 cup cashews
3/4 cup water
2 Tb lemon juice (or 1/2 tsp of unbuffered vit C crystals)
2 Tb of walnut or avocado oil (I don't think we had this & used Olive Oil instead)
1 tsp of agave nectar or honey
1.5 tsp Dijon mustard
1/4 tsp salt
Optional - dash of red pepper flakes
Place nuts in a blender and process until they become a fine powder. Add 1/4 cup of the water and process for 1 minute. Stop blender and scrape bottom. Add lemon juice or vit c crystals, oil, agave or honey, mustard, salt and remaining 1/2 cup of water. Process until very smooth.
Pour into saucepan and cook, stirring for 5 minutes or until thick. Allow to cool for 10-15 minutes. Store in a tightly covered jar in refrigerator for up to 1 week. [Makes about 1.25 cups]
**If you're using this for tuna or something like that, you can add a 1/2 cup of this spread with 1/2 chopped, peeled, seeded cucumuber, a tiny bit of minced onion, 1-2 tsp fresh dill and 1 Tb lemon juice. Combine, chill for at least 30 minutes and you have a tasty cucumber-dill sauce, no dairy!
Oops - I should mention that this isn't lowfat (cashews) but it's good fats at least. And also, this doesn't taste like mayo but is a great sub for it.
I would agree that mustard works. It helps mask the nastiness of the tuna. Also, mixing tuna with salsa tastes pretty good.
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What's wrong with mayo? Even if you hate saturated fat, in 1 serving there is 10g of fat and only 1.5g is saturated.
There's nothing terrible in it, but its made from soybean oil, an omega-6 fat. Omega 6 fats supposedly promote inflammation and basically the opposite of what Omega 3s do. In other words, they are a "useless fat"
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Nothing says you can't make it homemade though and use a olive oil or a mix of oils.
Og.
__________________ 2009: No races, No times. Slow year. So, now you're 96 cals short. You're now in starvation mode. Doomed. - LostDog
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Nothing says you can't make it homemade though and use a olive oil or a mix of oils.
Og.
Yeah, using olive oil would probably make it OK. Hey but I'm too lazy to make mayo, so I just avoid it totally.
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It's easy to find mayonnaise made with canola oil now. I even see it at Wal-Mart. If your regular grocery stores don't have it, check a Whole Foods Market or some other health food-oriented store.
I've tried the Nayonnaise in the past. It's actually pretty good and not sweet (as I recall), which was a major plus in my column. I can't stand sweet mayo!
I use Omega 3 mayonnaise (with flax oil and soy and eggs)! 100 kcal per tblspn, but has good fats.
These products may be marginally better than a mayo made purely with soybean oil, but still, they aren't all that good. They shouldn't include soybean oil, at all, to be healthy.
This has nothing to do with the "soy is bad" controversy. It's the "soy is too high in omega-6" issue.
Any soybean oil (or corn/vegetable oil) that you add to your diet means you have to add that much more omega-3s to balance it out. So, no soybean oil.
These products are just perfuming the pig (pigs are actually low in 6s and high in monounsaturated fats, by the way).
We cannot avoid omega-6s. They are in virtually everything, so we must work to minimize them where we can.
Your diet needs to be in balance, not your mayonnaise.
I agree 100%! Avocado makes a great spread for sandwiches.
I've never even thought of that! Although I have eaten avocadoes on sandwiches. Imagine the looks I'll get in my household if I start mixing pukish green avocadoes with canned salmon. It's worth trying it just for the reactions!
does anyone make their own mayo here? Seems to me someone here has discovered the formula for "not so bad for you" mayo.
I used to make my own back in college. I had less mouths to feed is what comes to mind when I have thought about it. The recipe I used was one I got from my roommate who was the webmaster for local Hawai'i chef, Sam Choy. Sam would give him his recipes so his site could be updated on some grocery store website. I do remember modifying the recipe and use canola oil rather than vegetable oil, which was the oil I used regularly for cooking. Fast forward to today, with more than my mouth to feed and I was stuck with what they had at the grocery store here. Lucky for my Costco has a canola oil based mayo now. Soybean? Why?! lol
I've been using fat-free miracle whip for awhile now. My non-healthy friends think it's nasty (along with many other healthy things I eat lol), but I think it tastes pretty good...and it's fat free!
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Mayonnaise Substitute
15%
) and at Trader Joes.
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