Tangy boiled dressing (rodier)
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Water |
| ⅓ | cup | Cider or wine vinegar or reg |
| 1 | Egg | |
| 1 | tablespoon | Plus 1 tsp flour |
| 1 | teaspoon | Dry mustard |
| ¼ | teaspoon | Salt |
| 1 | pinch | Freshly ground pepper |
| 2 | teaspoons | Margarine or butter |
| 8 | teaspoons | Sweetener = to sugar |
Directions
Beat or whisk together water, vinegar, egg, flour, mustard, salt and pepper in a heavy saucepan. Cook over medium heat, stirring constantly about 6 min until smooth and thickened. Stir in margarine and artificial sweetener. Whisk until smooth. Pour into clean jars (eg. ½ cup canning jars) and mark with contents and date to use by.
Store, covered, in the refrigerator up to 3 months.
Makes just over one cup (⅓ original recipe) Each serving 2 tbsp, 1 Extra 1 g carbohydrate, 1 g protein, 1 g fat, 17 calories
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared by Elizabeth Rodier Aug 93 tested with SugarTwin liquid & red wine vinegar Good with tossed salad and hardboiled egg.