Skim milk mayonnaise
16 servings
Ingredients
| Quantity | 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 |
Directions
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."