Lemon mayonnaise

12 servings

Ingredients

Quantity Ingredient
1 tablespoon Cornstarch;
2 teaspoons Dry mustard;
1½ teaspoon Salt;
1 cup Water;
2 mediums Eggs; beaten
⅓ cup Lemon juice; fresh
2 tablespoons White vinegar;
Sugar substitute to 6 ts
Sugar;

Directions

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

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