I am proud of these recipes but I am always open to suggestions.
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Peter Chamberlain 23/10/06
Note  I have seen molasses in Coles and health food stores.
All measurements are leveled . Teaspoon = 5ml  Tablespoon = 20ml
Yeastemite


Those black rich spreads known by various names ending in "mite" that most Australians hanker for are very salty with sodium levels of over 3000mg/100g and although used in small serves do add significant sodium to the diet. A single 5g serve would add 165mg (7.2mmol) of sodium to a low salt diet that may only be for a male 1150mg (50mmol)  and 920mg (40mmol) for a female.

Yeastemite has a sodium level of 215mg/100g and a 5g serve will give you only 11mg of sodium (0.5mmol). The salt adapted palate may prefer Yeastemite to other products.

Making Yeastemite involves working yeast flakes into a smooth paste. The more work put into it the smoother it gets but you need a container that is suitable and some sort of paddle to do the job. I use a shot glass and a knife. I have been unable to make the finished product as smooth as I would like and am open to any of your suggestions.

1 Tablespoon of Lotus Savory Yeast Flakes (these have a sodium level of 32mg/100g)
1/4 Teaspoon Queen Parisian Browning Essence (sodium 2200mg/100g)
1 Teaspoon water.

Work into a smooth paste adding as many additional drops of water late in the process if necessary.
This product has no salt to preserve it so make it in small quantities, keep refrigerated and use within a few days. I have seen it go mouldy.

 
 
I would like to make this sauce more concentrated but it is already on the low sodium limit of 120mg/100g.
This sodium in this recipe was calculated using a sodium level of 270mg/100g for molasses. 
You must use Salt Skip brand beef stock powder as it only has 133mg of sodium per level teaspoon.
Digital scales are preferable for accuracy.
 
In a small pot add


Stir it about to dissolve then.
Bring to a simmer for 1/2 an hour but do not allow it to reduce.
Add boiled water to make it back up to 250ml (260g).

I keep it in a 250 ml sauce bottle with the plastic anti drip type
top. I have no idea about the keeping qualities so refrigerate it.

There is about 260g of ingredients and 313mg of sodium from the stock powder and molasses.
This assumes the molasses has a sodium level of 270mg/100g. 
The onion and garlic powders contribute about 1mg.
This gives  gives a finished sodium level of about 120mg/100g.

Below is a superior recipe but it relies on obtaining a low salt molasses.
There are two brands that I know of  Lotus and Spiral Foods, both are organic and the product comes from Paraguay.

50g Balsamic vinegar.  
120g Molasses with sodium 37mg/100g or near.
2 teaspoons of Salt Skip Beef stock powder .
1/2 teaspoon garlic powder (not garlic salt)
1/4 teaspoon of onion powder
1/4 teaspoon Parisian essence (optional for colour)
90g water (see below).

There is about 260g of ingredients and 313mg of sodium from the stock powder
the onion and garlic powders contribute about 1mg.
This gives  gives sodium of about 120mg/100g.

Many people miss the Asian food taste when they go low salt. One product that may help is Calcium Glutamate.
Calcium Glutamate is a flavour enhancer that adds an Asian character to dishes and is sodium free.

For Salt Skip Stock Powders and Glutamate see the low sodium products page here.

No Added Salt Tomato Sauce.

Now (8/2013) that NAS tomato sauce has vanished the only choice is to make your own.
It is easy to make and tastes surprisingly like the commercial products did.

140g NAS tomato paste e.g.. Leggo's tub
1/4 cup water. You made need extra depending on thickness of the tomato paste.
1/4 cup brown sugar. You could use the equivalent artificial sweetener.
1/4 teaspoon cinnamon powder
1/8 teaspoon clove powder
30ml vinegar

Make a paste of the spices with a little of the liquid then mix ingredients together. Keep refrigerated. Makes about 300ml.


Low Sodium Barbecue Sauce.

Barbecue sauce is one thing I really miss on a low sodium diet. I have not been able to find a commercially made low sodium version so there is nothing for it but to have a go at a recipe.

A search of the Internet reveals many barbecue sauces mostly from the USA where they are used to baste ribs and meats for cooking, they generally have a "smoky" flavour. My aim is to reproduce the sort of sauce that is on every Australian supermarket shelf and this recipe according to some positive feedback I have had comes pretty close.

The inspiration for this sauce came from the Worcestershire sauce recipe on page 84 of
Dr. Beards Book Salt Matters- a consumer guide.
Watch out for the garlic and onion and use the powder not the salt variety.
Keens Mustard has sodium of less than 5mg/100g but it is only mentioned on their 100g container.


Measure out

•       1 ½ Cups of Water.

Process the above in a food processor or blender to a slurry using some of the water.
Add the remainder of the water. 
Roughly crush in a mortar and pestle (you can use whole).

•       1½ Teaspoons Cumin Seeds
•       ¾  Teaspoon fennel seeds

Place them in a pot and add