Title: Lemon Mayonnaise
Categories: Diabetic Condiment Dressing
Yield: 12 Servings

1	tb	Cornstarch
2	tb	Dry mustard
1 1/2	ts	Salt
1	c	Water
2	md	Eggs
1/3	c	Fresh lemon juice
2	tb	White vinegar
		Sugar substitute equal to -
6	ts	Sugar

Combine cornstarch, mustard, and salt in the top of a double boiler. Combine water and beaten eggs. Slowly add to cornstarch mixture, stirring constantly, until smooth. cook over simmering water for 5 minutes, stirring constantly. Very slowly stir in the lemon juice 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 refrigerator. Stir well before each use. Serving size: 2 tablespoons. Nutritional information per serving: Carbohydrates ~ 2g; Protein - 1g; Fat ~ 1g; Calories - 20; Fiber - 0g; Sodium - 256mg; Cholesterol - 46mg. Exchanges per serving: Up to 2 tablespoons may be considered 'free'. NOTE: Low-sodium diets: Omit salt. Source: The Art of Cooking for the Diabetic, by Mary Abbott Hess. Formatted by: Nancy Filbert; November, 1995. Lynn Thomas' notes: Made this to go along with the Chicken Salad Baked in Nests recipe. Three packets of Sweet and Low were just right in this recipe. It made a rich and tasty cooked mayonnaise.

Posted to MM-Recipes Digest V4 #3

Recipe by: The Art of Cooking for the Diabetic

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