Tangy boiled dressing (rodier)

18 Servings

Ingredients

Quantity Ingredient
⅔ cup Water
⅓ cup Cider or wine vinegar or reg
1 Egg
1 tablespoon Plus 1 tsp flour
1 teaspoon Dry mustard
¼ teaspoon Salt
1 pinch Freshly ground pepper
2 teaspoons Margarine or butter
8 teaspoons Sweetener = to sugar

Directions

Beat or whisk together water, vinegar, egg, flour, mustard, salt and pepper in a heavy saucepan. Cook over medium heat, stirring constantly about 6 min until smooth and thickened. Stir in margarine and artificial sweetener. Whisk until smooth. Pour into clean jars (eg. ½ cup canning jars) and mark with contents and date to use by.

Store, covered, in the refrigerator up to 3 months.

Makes just over one cup (⅓ original recipe) Each serving 2 tbsp, 1 Extra 1 g carbohydrate, 1 g protein, 1 g fat, 17 calories

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared by Elizabeth Rodier Aug 93 tested with SugarTwin liquid & red wine vinegar Good with tossed salad and hardboiled egg.

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