| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Canadian |
Sauces, Low-fat |
18 |
Servings |
INGREDIENTS
| 2/3 |
c |
Water |
| 1/3 |
c |
Cider or wine vinegar or reg |
| 1 |
|
Egg |
| 1 |
tb |
Plus 1 tsp flour |
| 1 |
ts |
Dry mustard |
| 1/4 |
ts |
Salt |
| 1 |
pn |
Freshly ground pepper |
| 2 |
ts |
Margarine or butter |
| 8 |
ts |
Sweetener = to sugar |
INSTRUCTIONS
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. 1/2 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 (1/3 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Trading in futures? What about yours in heaven?”