Yield: 8 Servings
Measure | Ingredient |
---|---|
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.