Recipe of Lemon Mayonnaise - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: LEMON MAYONNAISE
Categories : Diabetic, Dressings, Fruits
Serving size: 12 servings 1 tb Cornstarch; 2 ts Dry mustard; 1 1/2 ts Salt; 1 c Water; 2 md Eggs; beaten 1/3 c Lemon juice; fresh 2 tb White vinegar; Sugar substitute to 6 ts Sugar; 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 -----