Lemon Mayonnaise
Yield: 12 servings
1 tb Cornstarch; 1/3 c Lemon juice; fresh
2 ts Dry mustard; 2 tb White vinegar;
1 1/2 ts Salt; Sugar substitute to 6 ts
1 c Water; Sugar;
2 md Eggs; beaten
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
441 tb Cornstarch; 1/3 c Lemon juice; fresh
2 ts Dry mustard; 2 tb White vinegar;
1 1/2 ts Salt; Sugar substitute to 6 ts
1 c Water; Sugar;
2 md Eggs; beaten
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
1 rate 
Add a review
