| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Cheese/eggs, Sauces | 16 | Servings |
INGREDIENTS
| 1/2 | c | Cold water |
| 4 | T | Cornstarch |
| 1/2 | c | Plus 2 TB dark vinegar |
| 2 | T | Salt |
| 1/2 | c | Sugar |
| 1 | Whole egg | |
| 4 | T | French's prepared mustard |
| 4 | T | Margarine, tiny bits |
INSTRUCTIONS
Place all ingredients as listed in blender on high speed until smooth (2 minutes). Transfer to top of double boiler and cook over gently boiling water, stirring often for 12 to 15 minutes or until thickened and smooth. Once more put mixture back through blender 30 seconds or till smooth, using high speed. Refrigerate in covered container 24 hours before using. Keep refrigerated 3 months. Source: Gloria Pitzers' Make Alike Recipes. Posted to EAT-L Digest 26 Sep 96 Date: Fri, 27 Sep 1996 07:20:28 -0400 From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
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Nutrition (calculated from recipe ingredients)
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Calories: 38
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 11.6mg
Sodium: 877.3mg
Potassium: 7.6mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: 6.2g
Protein: <1g