Butter buds \"mayo\"
8 servings
Ingredients
| Quantity | 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 |
Directions
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