Name: Mustard Sauce 6
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;

The church was [Paul’s] joy (1 Thes. 2:19-20) because in their joy in Christ his joy in Christ was greater. More of Christ's mercy was magnified in multiplied converts of the cross. So when Paul chose suffering in the cause of world evangelization and said that his aim was to “gain Christ,” he meant that his own personal enjoyment of fellowship with Christ would be eternally greater because of the great assembly of the redeemed enjoying Christ with him.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Canadian	Sauces, Low-fat	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.

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