1 1/2 ts Dry mustard
1 ts Salt (omit for low sodium di
2 ea Egg yolks, well beaten
3/4 c Water
3 ts Sugar
1 tb Water
2 tb Flour
1 ds Cayenne pepper
2 tb White vinegar
Mix mustard and 1 TBSP water in a small container
until smooth; let stand for 5 minutes. Mix together
flour, salt, and cayenne pepper in top of a double
boiler. Combine beaten egg yolks, 3/4 cup water, and
mustard. Add to dry ingredients and mix well. Cook and
stir over simmering water 10 minutes or until thick
and smooth. Remove from heat. Add vinegar and
sweenener; blend well. Pour into 1/2 pint jar; cover
and chill. Stir before using. Values per serving: CHO
2 gm., PRO 1 gm., FAT 1 gm., Calories 20, Sodium 268
mg. with salt. Food Exchange per serving: Up to 2 TBSP
may be considered "free."
