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Title: Tangy Boiled Dressing (Rodier)
Categories: Sauce Lowfat Diabetic Canadian
Yield: 18 Servings
2/3 | c | Water |
1/3 | c | Cider or wine vinegar or reg |
1 | Egg | |
1 | tb | Plus 1 tsp flour |
1 | ts | Dry mustard |
1/4 | ts | Salt |
1 | pn | Freshly ground pepper |
2 | ts | Margarine or butter |
8 | ts | Sweetener = to sugar |
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. 1/2 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 (1/3 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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