Skim milk mayonnaise

Yield: 16 servings

Measure Ingredient
1½ teaspoon granulated gelatin
¼ cup cold water
1½ cup skim milk
2 eaches medium egg yolks, beaten
1½ teaspoon dry mustard
1 teaspoon salt (omit for low sodium di
¼ teaspoon paprika
¼ cup white vinegar
3 teaspoons sugar

Soak gelatin in cold water; set aside. Scald milk in the top of a double boiler. Slowly pour over beaten egg yolks, stirring constantly to prevent curdling. Return egg-milk mixture to the top of the double boiler and add mustard, salt, and paprika. Cook over simmering water, stirring continually until mixture is thick enough to coat the spoon.

Remove from heat. Add vinegar, gelatin, and sweetener; blend well. Pour into a pint jar; cover and chill. Stir before using. Values per serving: CHO 1 gm., PRO 1 gm., FAT 1 gm., Calories 16, Sodium 146 mg.

with salt. Food Exchange per serving: Up to 2 TBSP may be considered "free."

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