Lemon Mayonnaise
Ingredients| 1 tbsp cornstarch 2 tsp dry mustard 1 1/2 tsp salt 1 cup water 2 medium eggs, beaten 1/3 cup lemon juice, fresh 2 tbsp white vinegar 1 sugar substitute to 6 ts 1 sugar |
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For fruit, chicken, or seafood salads. Combine cornstarch, mustard,
and salt in the top of a double boiler. Combine water and beaten
eggs. Slowly add to cornstrch mixture, stirring constantly, until
smooth. Cook over simmering water for 5 minutes, stirring constantly.
Very slowly stir in the lemon and vinegar. Continue cooking and
stirring over simmering water for 10 more minutes. Remove from heat.
Add the sweetener; mix well. Pour into a pint jar, cover, and store
in frefrigerator. Stir well before each use.
Food Exchange per serving: UP TO 2 TABLESPOONS MAY BE CONSIDERED
"FREE" CAL: 20; CHO: 2g; PRO: 1g; FAT: 1g; SOD: 256; Low-sodium diet:
Omit salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. Brought the you and yours via Nancy O Brion and her
Meal Master
Servings:
12
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