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