---------- Recipe via Meal-Master (tm) v8.02
 
      Title: LEMON MAYONNAISE
 Categories: Diabetic, Dressings, Fruits
      Yield: 12 servings
 
      1 tb Cornstarch;
      2 ts Dry mustard;
  1 1/2 ts Salt;
      1 c  Water;
      2 md Eggs; beaten
    1/3 c  Lemon juice; fresh
      2 tb White vinegar;
           Sugar substitute to 6 ts
           Sugar;
 
  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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