Mustard dressing

Yield: 8 servings

Measure Ingredient
1½ teaspoon dry mustard
1 teaspoon salt (omit for low sodium di
2 eaches egg yolks, well beaten
¾ cup water
3 teaspoons sugar
1 tablespoon Water
2 tablespoons Flour
1 dash Cayenne pepper
2 tablespoons White vinegar

Mix mustard and 1 TBSP water in a small container until smooth; let stand for 5 minutes. Mix together flour, salt, and cayenne pepper in top of a double boiler. Combine beaten egg yolks, ¾ cup water, and mustard. Add to dry ingredients and mix well. Cook and stir over simmering water 10 minutes or until thick and smooth. Remove from heat. Add vinegar and sweenener; blend well. Pour into ½ pint jar; cover and chill. Stir before using. Values per serving: CHO 2 gm., PRO 1 gm., FAT 1 gm., Calories 20, Sodium 268 mg. with salt. Food Exchange per serving: Up to 2 TBSP may be considered "free."

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