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Results 31 - 40 of 162 for vinegar mayonnaise
(1 milligram sodium per tablespoon.) ... Dressing: Prepare Low-Sodium Mayonnaise. Fold in 1/2 cup ... flavors. Store in refrigerator. Makes 2 cups.
Combine egg substitute, vinegar, seasonings and 1/4 cup ... seconds. Stop motor and scrape ingredients down into blades as needed. Makes 1 3/4 cups.
33. MAYONNAISE
Put all ingredients except the safflower oil into a blender. When they are well blended, slowly, very slowly, add the oil. Soon the mixture ...
Combine first 6 ingredients and 1/2 cup oil in blender and blend until just mixed. While blender is on medium speed, slowly add remaining ...
35. MAYONNAISE
Beat egg replacer and water until peaks. Add remaining ingredients slowly one at a time, beating continuously. Add oil a teaspoon at a ...
36. MOM'S MAYONNAISE
Bring water and vinegar to a boil. Make a ... mixture thickens. Cool and refrigerate. (When making for potato salad, I put it over the potatoes hot.)
In blender or food processor, ... capers, garlic and vinegar. Whirl until blended. With ... up to 2 days. Garnish with capers. Makes 1 1/2 cups.
Combine egg beaters, spices, sugar, vinegar, and 1/2 cup oil ... necessary use rubber spatula to keep mixture flowing to the blades. Makes 1 1/2 cups.
Put all liquids in blender. With blender still on, add 1/4 pound of tofu at a time. Add all other ingredients and blend until creamy. Use ...
Place whole egg, in shell, ... lemon juice and vinegar; blend a few seconds. ... 1 tablespoon is equivalent to 90 calories and 3 mg. of sodium.
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