Butter buds "mayo"

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

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