Butter Buds "mayo"sauces 1 pkg butter buds 1/4 cup non-fat dry milk 2 tablespoon hot water 1 each egg white 1/4 teaspoon salt or salt subsitute 1/2 teaspoon dry mustard 1/8 teaspoon sweet'n low (sugar sub) 1 tablespoon vinegar 4 tablespoon oil COMBINE BUTTER BUDS, DRY MILK AND WATER. IN A SECOND BOWL, BEAT EGG WHITE UNTIL FOAMY. BLEND IN SALT, MUSTARD, SWEET'N LOW AND VINEGAR. WHILE BEATING SLOWLY ADD OIL, THEN BUTTER BUDS MIXTURE. CHILL AT LEAST ONE HOUR. NOTE: USE AS A BASE FOR DRESSINGS AND DIPS FOUND BELOW |
