Yield: 8 Servings
|2 \N||Egg Yolks|
|3 tablespoons||White Vinegar|
|1 tablespoon||Prepared Mustard|
|\N \N||Artificial Sweetener *|
|½ teaspoon||Mustard; dry|
|3 tablespoons||Skim Milk|
|1 tablespoon||Lemon Juice|
* Enough Artificial Sweetener to substitute for 1 t of Sugar Beat egg yolks with dry mustard in the top of a double boiler until blended. Add vinegar gradually, beating after each addition. Cook over simmering water, stirring constantly until thick and smooth. Add milk gradually, beating in with a fork or wire whip. Cook 5 more minutes over simmering water. Remove from heat. Let cool 10 minutes. Add remaining ingredients, blend well. This is delicious served with Ham, Pork, or Canadian-style bacon.
Makes 8 servings of 1 Tablespoons each. Nutritive Values Per Serving: CHO 1 gm; PRO 1 gm; FAT 1 gm; Calories 18 Sodium 28 mg Food Exchange Per Serving: Up to 1 Tablespoon may be considered "Free". If you use 3 Tablespoons count as 1 Fat Exchange. Low-sodium Diets: This recipe is suitable, but should be used with fresh pork, not ham or Canadian style bacon.
Date: Sun, 23 Jun 1996 13:01:02 -0400 From: "Vernon E. Phipps Jr." <cook4u@...> MM-Recipes Digest V3 #174
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .