Lemon Mayonnaise Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Cornstarch,
2 tsp: Dry mustard,
1 1/2 tsp: Salt,
1 cup: Water,
2 medium: Eggs, beaten
1/3 cup: Lemon juice, fresh
2 tbsp: 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 OBrion and her
Meal Master
Source from luhu.jp
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 OBrion and her
Meal Master
Source from luhu.jp