Mustard Dressing

1 1/2 ts dry mustard 1 tb Water
1 ts salt (omit for low sodium di 2 tb Flour
2 ea egg yolks, well beaten 1 ds Cayenne pepper
3/4 c water 2 tb White vinegar
3 ts sugar
8 servings
Mix mustard and 1 TBSP water in a small container until smooth; let stand
for 5 minutes. Mix together flour, salt, and cayenne pepper in top of a
double boiler. Combine beaten egg yolks, 3/4 cup water, and mustard. Add
to dry ingredients and mix well. Cook and stir over simmering water 10
minutes or until thick and smooth. Remove from heat. Add vinegar and
sweenener; blend well. Pour into 1/2 pint jar; cover and chill. Stir
before using. Values per serving: CHO 2 gm., PRO 1 gm., FAT 1 gm.,
Calories 20, Sodium 268 mg. with salt. Food Exchange per serving: Up to 2
TBSP may be considered "free."