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Lemon mayonnaise

Yield: 12 servings

Ingredients:

• 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

Instructions:

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 O'Brion and her Meal Master

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