Mustard Sauce Recipe - Cooking Index
Mustard Sauce Recipe - Cooking Index
| 2 | Egg yolks | |
| 1/2 teaspoon | 2.5ml | Dry mustard |
| 3 tablespoons | 45ml | White vinegar |
| 3 tablespoons | 45ml | Skim milk |
| 1 tablespoon | 15ml | Prepared mustard |
| 1 tablespoon | 15ml | Fresh lemon juice |
| Sugar substitute equal to 1 tspn sugar |
Beat egg yolks with dry mustard in the top of a double boiler until blended. Add vinegar gradually, beating after each addition. Cook over simmering water, stirring constantly until thick and smooth.
Add milk gradually, beating it in with a fork or wire whip. Cook 5 more minutes over simmering water. Remove from heat. Let cool 10 minutes. Add remaining ingredients and blend well.
This recipe yields 1/2 cup. Serving size: 1 tablespoon.
Exchanges Per Serving: Up to 1 tablespoon may be considered Free Food. If you use 3 tablespoons, count it as 1 fat exchange.
Nutrition Facts: Carbohydrates 1g; Protein 1g; Fat 1g; Calories 20; Fiber 0g; Sodium 29mg; Cholesterol 68mg.
Note: This recipe is suitable for low-sodium diets, but should be used with fresh pork, hot ham, or Canadian-style bacon.
Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess
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