Diabetic Boiled Salad Dressing
|Water||500 Milliliter (2 Cups)|
|Cider vinegar||250 Milliliter (1 Cup)|
|All purpose flour||50 Milliliter (1/4 Cup)|
|Dry mustard||15 Milliliter (1 Tablespoon)|
|Artificial sweetener||125 Milliliter (1/2 Cup, Or To Taste)|
Beat eggs, water, vinegar; mix mustard, flour, salt and pepper and moisten well with some of the liquid - add to liquid in double boiler and cook until fairly thick.
Then remove from stove and stir in sweetener (I use Equal) and a dash of paprika.
Keeps well in fridge.
2 tablespoons equals 1 extra.