People have phobias. Weird ones.
I have a few and I’m sure you have some too. I think it is just a part of life and those quirky qualities that make us so adorable. At least that’s what I tell myself.
I for one hate ants.
Okay, hate is kind of a strong word and now I’m feeling a bit guilty saying I hate ants because I’m sure, in the whole Lion King circle of life situation, they do fulfill some important (maybe even cute) purpose. Like hauling small twigs to their mounds or drinking dew drops from a lily bud. And other things like that.
But like a bad horror movie, I’m terrified of being covered in them.
I can’t really explain it. I’m not scared of spiders or snakes. Or even sharks or giant monsters. But ants…they are so small and they come in large groups and they could be anywhere. Just when you think you’ve found one, bam, there they are in your pillow or crawling up your leg.
Ants. They win every time.
So that’s my fear. And if you think that one is silly, here’s another common phobia: mayonnaise.
No joke, there are a lot of people that hate the stuff. Whether it is because of its whipped egg base (true, a weird concept) or its creamy texture, some people despise the stuff. They would even pass up a perfectly layered turkey and gouda sandwich if there was a speck of mayo to be found.
And because this blog is about not judging (and of course, low sodium food), I decided to offer those with salt-free needs and mayo-phobias a solution to their creamy spread fears.
First of all, canned mayonnaise can contain upwards of 120 mg of sodium per serving. Most of that comes naturally from the eggs (70 mg per egg), but salt is often added as well.
Of course, you can whip up your own mayo at home, which my mother did for these delicious little devils. But with the eggs alone, you will still be creeping up on the salt factor. It’s natural and it’s not a bad thing. Just be aware of it and be sure to use your homemade mayo pretty immediately, like that day. It can get pretty scary pretty quickly.
So when I want to make something with mayo (like this chicken curry salad) and I want to reduce those sodium numbers, I often use creme fraiche or yogurt instead. Although, even these options have a bit of sodium in them as well. Usually around 20 mg per 2 tablespoons.
And that get’s me, finally, to today’s recipe. Thanks for being so patient.
If you want a mayo substitute without any sodium at all, an option exists. And you’ll find it in the most unlikely place: silken tofu.
I was a bit skeptical of this recipe at first, but after a good blend in the food processor, some garlic, and a hint of vinegar, I’m pretty convinced that this sodium-free mayonnaise (or shall I say tofunnaise) is going to change my life.
And remember, the beauty of homemade food is that you can do whatever you want in terms of flavor. Add curry, add herbs, add horseradish, add pickles and paprika, add wasabi.
Add whatever you want and don’t feel one bit guilty for eating a whole tub. Slap it on corn, on your burger, on french fries, on artichokes. Make an aioli, make deviled eggs, make spinach dip, make a milkshake. Just kidding on that last one. Mayonnaise milkshakes may be pushing it. Make a tea sandwich instead.
But seriously, don’t be afraid. Go for it. This spread is healthy and salt-free. And made just for you.
- 1/2 package silken tofu (about 1/2 a cup)
- 1 clove garlic, finely diced or 1/8 teaspoon ground garlic powder
- 1 teaspoon apple cider or white vinegar