| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Sauce | 8 | Servings |
INGREDIENTS
| 2 | Egg Yolks | |
| 3 | tb | White Vinegar |
| 1 | tb | Prepared Mustard |
| Artificial Sweetener * | ||
| 1/2 | ts | Mustard; dry |
| 3 | tb | Skim Milk |
| 1 | tb | Lemon Juice |
INSTRUCTIONS
* Enough Artificial Sweetener to substitute for 1 t of Sugar Beat egg yolks with dry mustard in the top of a double boiler until blended. Add vinegar gradually, beating after each addition. Cook over simmering water, stirring constantly until thick and smooth. Add milk gradually, beating in with a fork or wire whip. Cook 5 more minutes over simmering water. Remove from heat. Let cool 10 minutes. Add remaining ingredients, blend well. This is delicious served with Ham, Pork, or Canadian-style bacon. Makes 8 servings of 1 Tablespoons each. Nutritive Values Per Serving: CHO 1 gm; PRO 1 gm; FAT 1 gm; Calories 18 Sodium 28 mg Food Exchange Per Serving: Up to 1 Tablespoon may be considered "Free". If you use 3 Tablespoons count as 1 Fat Exchange. Low-sodium Diets: This recipe is suitable, but should be used with fresh pork, not ham or Canadian style bacon. Date: Sun, 23 Jun 1996 13:01:02 -0400 From: "Vernon E. Phipps Jr." <cook4u@vivanet.com> MM-Recipes Digest V3 #174 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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