Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pack | BUTTER BUDS |
| ¼ cup | NON-FAT DRY MILK |
| 2 tablespoons | HOT WATER |
| 1 each | EGG WHITE |
| ¼ teaspoon | SALT OR SALT SUBSITUTE |
| ½ teaspoon | DRY MUSTARD |
| ⅛ teaspoon | SWEET'N LOW (SUGAR SUB) |
| 1 tablespoon | VINEGAR |
| 4 tablespoons | OIL |
COMBINE BUTTER BUDS, DRY MILK AND WATER. IN A SECOND BOWL, BEAT EGG WHITE UNTIL FOAMY. BLEND IN SALT, MUSTARD, SWEET'N LOW AND VINEGAR. WHILE BEATING SLOWLY ADD OIL, THEN BUTTER BUDS MIXTURE. CHILL AT LEAST ONE HOUR.
NOTE: USE AS A BASE FOR DRESSINGS AND DIPS FOUND BELOW