Tangy boiled dressing (rodier)
Yield: 18 Servings
Ingredients:
- 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
Instructions:
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.
