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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