---------- Recipe via Meal-Master (tm) v8.02
  Categories: Sauces, Low-fat
       Yield: 18 servings
     2/3 c  Water
     1/3 c  Cider or wine vinegar or reg
       1    Egg
       1 tb Plus 1 tsp flour
       1 ts Dry mustard
     1/4 ts Salt
       1 pn Freshly ground pepper
       2 ts Margarine or butter
       8 ts Sweetener = to sugar
   Beat or whisk together water, vinegar, egg, flour,
   mustard, salt and pepper in a heavy saucepan.  Cook
   over medium heat, stirring constantly about 6 min
   until smooth and thickened.  Stir in margarine and
   artificial sweetener.  Whisk until smooth.  Pour into
   clean jars (eg. 1/2 cup canning jars) and mark with
   contents and date to use by. Store, covered, in the
   refrigerator up to 3 months.
   Makes just over one cup (1/3 original recipe) Each
   serving 2 tbsp, 1 Extra 1 g carbohydrate, 1 g protein,
   1 g fat, 17 calories
   Source:  Choice Cooking, Canadian Diabetes Assoc. 1986
   Shared by Elizabeth Rodier Aug 93 tested with
   SugarTwin liquid & red wine vinegar Good with tossed
   salad and hardboiled egg.