Buttermilk mayonnaise

Yield: 8 servings

Measure Ingredient
½ teaspoon Granulated gelatin
1 tablespoon Cold water
½ teaspoon Dry mustard;
¼ teaspoon Salt
\N \N Few grains freshley ground pepper
1 tablespoon Water
1 cup Buttermilk; made from skim milk
2 teaspoons Green onion; finely chopped
2 teaspoons Parsley; minced fresh

Soak gelatin in 1 tb cold water. Dissolve over hot water. Mix together mustard, salt, pepper, and 1 tb water until smooth. Combine all ingredients except parsley and blend well. Chill until it begins to ticken. Beat gently untill smooth; stir in parsley. Turn into a jay and cover. Chill serveral hours. Food Exchanges per serving: Up to 2 tablespoons may be considered "free" CHO: 2g; PRO: 1g; FAT: 0; CAL: 14; LOW-SODIUM: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. Brought to you and yours via Nancy O'Brion and her Meal Master

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