Marilyln's recipes Mustard, Dijon-Style, Yellow, Yellow 11, Butter; Mayonnaise, Cooked,Egg-free, Sauce Remoulade; Creole Ketchup!

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MUSTARDMy quest for the perfect mustard came about because I wanted a good Creole mustard for so many different recipes. My old stand-by, Zatarain's, contained "alginates" which are SCD illegal. I did find McIlheny's spicy brown mustard, which has a dash of that company's lovely red Tabasco sauce. But all of the commercial mustards had salt in them: anathema for my mother on a salt-free diet. Ann Legg of the SCDUK group posted the basics of the recipe for mustard from whole seeds that follows. It was so simple I couldn't believe it was real. I promptly ordered six pounds of mustard seeds and started playing with variations to suit our tastes.CREOLE MUSTARD (LSCDL Recipe)1/3 cup brown mustard seeds1/3 cup yellow mustard seeds1 cup white vinegarPlace ingredients in a pint jar. Cap, and allow the mustard seeds to soak overnight. In the morning, place the entire mixture in blender or food processor. Purée. For coarse-ground Creole mustard, popular in many recipes, stop before it is puréed smooth. However, since seeds can be a problem, be certain you can tolerate them before using this type of mustard. DIJON-STYLE MUSTARD (LSCDL Recipe) 1/4 cup yellow mustard seeds1 tablespoon dry mustard1/4 cup water1/4 cup legal dry white wine1/4 cup white wine vinegar1/2 teaspoon salt (optional)1/4 teaspoon ground turmericMix the mustard seed with the dry mustard powder and water in a small bowl, cover with plastic wrap, and set aside overnight. Combine the mustards with the wine, vinegar, salt, and turmeric in a blender or mini-food processor. Puree until smooth. The mustard should be ready to use immediately, with a refrigerator shelf life of 3 months. If you prefer not to use a prepared mustard powder, substitute an additional tablespoon of mustard seeds, ground fine. YELLOW MUSTARD (LSCDL Recipe)1/2 cup yellow mustard seeds¾ cup white vinegar1/4 teaspoon salt (optional)Place

mustard seeds in a pint jar. Add vinegar. Screw on lid. Let sit for 12 to 24 hours. Place mixture in blender or food processor. Purée until smooth. Depending on your blender, it may not be easy. Seeds can be rough on the insides, so if your purée does not come out perfectly smooth, you may have to tuck this in the back of your refrigerator until you are more healed, and go with Yellow Mustard #2. Keeps about six months in the refrigerator. Makes approximately 1 cup. YELLOW MUSTARD II (LSCDL Recipe)1/2 cup yellow mustard powder1/2 cup (approximately) white vinegar1/2 teaspoon salt (optional)Dash white pepper Make a paste out of the mustard powder by adding vinegar a tablespoon at a time until you reach the consistency you want your mustard to be. If you refrigerate the vinegar in

advance, the mustard will be spicier tasting. Add salt if desired, and a dash of white pepper. Makes about 1 cup. MUSTARD BUTTER (LSCDL Recipe)My husband, who likes mustard on just about everything, commented that he found both the Yellow Mustard II and the Creole Mustard to be a bit overpowering on a sandwich because of the amount of vinegar in it. I tried using half water and half vinegar in the CREOLE MUSTARD, and didn't like the results. Then it occurred to me that perhaps this was an explanation for the "alginates" in my formerly beloved Zatarain's Creole Mustard. Alginates could be a gelatin-like substance, so I tried that first, and Harry didn't like the taste. Then I thought about the fact that he always puts butter on a sandwich, and wondered if butter would work. Since we'd have to store it in the refrigerator with the butter, that would make it too hard to spread. So, I added some oil.

If you do not care for brown mustard, use YELLOW MUSTARD II in place of CREOLE.1/2 cup CREOLE MUSTARD1/4 cup melted butter or coconut oil1/4 cup safflower oilPour safflower oil into a blender or food processor. Add Creole Mustard and blend. Add melted butter and blend again until smooth and creamy. Place in a clean jar and store in the refrigerator. If mixture is still too tangy for your taste, use a higher proportion of butter and oil to the mustard. If a creamier texture is desired, use 1-4 tablespoons additional oil.MAYONNAISE (LSCDL Recipe)Just as there are many ways to season something, there are hundreds of different ways to make mayonnaise. There's an excellent basic recipe in Breaking the Vicious Cycle on page 78. One SCDer observed that "In terms of taste, I've noticed that mayo made with

extra-virgin olive oil, cider vinegar and honey and mustard powder (a pinch too much of each), ends up tasting like Miracle Whip whereas if you make it with walnut oil (any "light" oil/ mildly flavored oil will work) and lemon juice and the proper proportions of seasonings you get a darn good imitation of Hellman's".It took me months to get up my courage to make mayonnaise. Like so many other people, I bought into the line that raw eggs were bad. Thanks to the SCD list, I found out that if you gently wash the outsides of the eggs with warm water and soap, then pat dry before cracking, you eliminate most of the bacteria. True, you don't eliminate all of them, but even cooked mayo doesn't eliminate all bacteria. Interestingly,

my non-SCD husband, who disliked commercial mayonnaise because it gave him digestive difficulties, loves SCD mayonnaise. Here's my basic mayonnaise recipe.2 large eggs2 tablespoons white vinegar -or- 2 tablespoons fresh lemon juice1/2 teaspoon dry mustard powder -or- 1 teaspoon prepared smooth mustard-or- 1 teaspoon CREOLE MUSTARD1/2 teaspoon white, black, or cayenne pepper1 cup safflower oilBeat together eggs, vinegar and mustard until quite frothy. While continuing to whisk briskly, add the oil in a very thin stream. This can be done with a hand whisk (be prepared to whisk your arm off), with a hand mixer (some come with a whisk, which works better than the blades), or in a blender or food processor (yields the thickest mayo). It should take at

least 60 seconds to add all of the oil. Continue whisking until mixture is quite thick. Store in labeled container in the refrigerator. I typically try to use up my mayo by the "sell by" date of the eggs I use, so use the freshest eggs you can find.Note: I have never cared for "sweet" in my salad dressings, so I omit honey or saccharin. I also omit salt because of my mother's heart condition. If desired, you can add 1/4 to 1/2 teaspoon of salt, and a half teaspoon of honey.For a mayo which sets up nice and thick after chilling, use 1/2 cup mild oil (safflower, sunflower, etc), and 1/2 cup expeller pressed (ie, almost flavorless) coconut oil. Coconut oil is solid at refrigerator temperatures, and yields a very thick mayo. Do not use

all coconut oil, or your mayonnaise will be a brick when chilled.COOKED MAYONNAISE (LSCDL Recipe)If you really are concerned about the well-publicized "high incidence of salmonella poisoning contracted from eating raw eggs," you can use the following cooked mayonnaise recipe. This one uses only egg yolks, so you'll have to think of something to do with the leftover egg whites, like making macaroons. This recipe and similar variations can be found in many cookbooks and in numerous places on the Net. A search on "cooked mayonnaise" turned up 75 instances of what appeared to be the same recipe, apparently originating with the American Egg board. Personally, I've never been able to get this one to come out like

real mayonnaise, but many of the moms on Pecan Bread have. For me, it makes a dandy salad dressing, but not a reasonably firm mayonnaise.2 egg yolks 2 tablespoons fresh lemon juice 2 tablespoons water 1 teaspoon honey 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon cayenne 1 cup safflower oilIn a small saucepan, stir together the egg yolks, lemon juice, water, honey, mustard, salt and cayenne with a wooden spoon until blended. Place over very low heat and stir constantly until it bubbles in one or two spots. Remove from the heat and let stand 4 minutes. Pour into a blender and blend, slowly adding the oil in a thin, constant stream. Scrape down the sides as needed. When the mixture in thick and smooth, chill until ready to use.EGG-FREE MAYONNAISE (LSCDL Recipe)After reading the umpty-oughth

panic-stricken message about raw eggs in mayonnaise, and how the cooked mayo didn't work, I decided to experiment. Elaine said that liquid lecithin was SCD-legal, although she didn't know why anyone would want to use it when one could be getting the good nutrients of egg yolks and whole eggs. I'd read an article about egg substitutions (most of which are SCD-illegal), and went into the kitchen and put the ideas together. By the time I came up with the following, my husband wanted to know why I bothered since we both liked real mayonnaise.1 tablespoon (packet) plain, unflavored gelatin¼ cup cold water1 teaspoon liquid lecithin 1 tablespoon SCD-legal prepared mustard1 tablespoon white vinegar 1 cup sunflower oil¼ teaspoon white pepper¼ teaspoon salt

(optional)In a small saucepan, place water. Sprinkle gelatin over the surface of the water evenly. Allow to soften, then heat on low until gelatin is completely dissolved. Remove from heat and cool to room temperature. In a medium-sized bowl, place mustard, vinegar or lemon juice, lecithin, pepper, and optional salt. Whisk until fully incorporated. Add the cooled gelatin mixture and whisk again until completely smooth and well-blended. With electric mixer on high, gradually drizzle the oil in. It should take at least 60 seconds, possibly 2 minutes to drizzle all the oil in. Setting a timer is recommended: you might be amazed at how long "one minute" is when you're pouring oil. Final emulsion may not be as thick as real mayonnaise, but it will set up when chilled.Scrape the egg-free mayonnaise into a container and label it with the date. Refrigerate. This mixture has more shelf life than real mayonnaise, but it should not extend past

the shelf life of the oil or the mustard used. Prepare at least 12 hours in advance of use to allow time for it to set up and thicken. This mixture may need to be re-whisked each time it is used, as it does separate somewhat in the refrigerator.Note: my personal opinion is that this does not taste nearly as good as real mayonnaise, but it's an adequate substitute for those who are allergic to eggs or who are afraid of raw eggs.Here's the recipe someone called my "mustard mayonnaise". It's REMOULADE SAUCE, actually.REMOULADE (LSCDL Recipe)2 large eggs1 tablespoon white vinegar1/4 cup CREOLE MUSTARD2-3 dashes Tabasco or other legal pepper sauce1/4 teaspoon legal horseradish powder or 1/2 teaspoon legal fresh horseradish (optional)1/4 teaspoon ground white pepper1/4 teaspoon salt

(optional)1 cup light oilWhisk together eggs, vinegar, mustard, and Tabasco, salt, pepper, and horseradish. While continuing to whisk, add the oil in a thin stream. It should take around sixty seconds to add all the oil, and make a creamy dressing.This is essentially a mayonnaise recipe with the addition of spices, so if you find it easier to make in a blender or food processor, do so. Makes about 2 cups. Very good on most tossed salads as well as on sliced cucumber or tomato. Superb with shrimp boiled in crab boil and as a sauce for grilled fish or chicken.Creole Ketchup (an LSCDL Recipe)The quest for the perfect ketchup became very problematical. There is an excellent basic ketchup in Breaking the Vicious Cycle, but since I cook salt free because of my mother, I was unable to use it

because I could not find a tomato juice that was salt free. In fact, the only canned tomato product I was able to find that was salt free was tomato paste, which is SCD-illegal. Add to this the fact that both Harry and I despise ketchup, and I probably wouldn’t know a good one if I did taste it. So, I started with the basics of making my tomato sauce, and then started adding things until it smelled right. It has been noted that no Louisiana cook is satisfied with anything less than a laundry-list of herbs and spices.

This is what I came up with when it smelled right. Then I taste-tested the salt-free version on my mother, who does like ketchup.¼ cup olive oil 3 medium yellow onions, chopped 6 cloves garlic, minced 3 pounds ripe tomatoes, chopped cup apple cider vinegar ½ cup honey¼ teaspoon cloves ¼ teaspoon allspice 1 tablespoon Creole mustard 1 tablespoon salt (optional)2 teaspoons black pepper 4 bay leavesIf you have a food mill, wash and quarter the tomatoes, removing stem ends. If you do not have a food

mill, wash, peel, and seed the tomatoes, removing stem ends. Set aside.In a large sauce pan, sauté onions for 8-10 minutes until they are translucent and just beginning to brown. Add the garlic, and cook another minute or so. Add remaining ingredients, stir well, and bring to a boil.Reduce heat and simmer for 1 hour, stirring occasionally. Cool sauce slightly, then process it through the food mill to remove skins and seeds. Or, if you have already peeled and seeded the tomatoes, remove the bay leaves, purée the mixture in a blender or food processor until smooth. Return sauce to saucepan and replace the bay leaves.Simmer for another 45 minutes to an hour, stirring occasionally, until very thick. Cool, then either seal in sterilized jars or place in containers suitable for freezing. Makes about three cups, depending on how juicy your tomatoes are, and how thick you like your ketchup.For the

perpetually short of time, just before you go to bed, place olive oil in a crock pot on low heat. Layer tomatoes, onions, and garlic in the pot, sprinkling spices and (optional) salt as you go. Cook covered on low heat over night. In the morning, remove bay leaves, process mixture in food mill or blender, and return to crock pot.Continue simmering uncovered until it reaches the desired thickness. Store as above. Wizop Marilyn L. Alm LouisianaSCDLagniappe@...