Sugar Free Mustard Sauce

Source: recipesource.com - adapted

2 Egg Yolks
3 tb White Vinegar
1 tb Watkins Honey Mustard
Artificial Sweetener to substitute for 1 t of Sugar
1/2 tsp Watkins Dry Mustard
3 tb Skim Milk
1 tb Lemon Juice

Beat egg yolks with dry mustard in the top of a double boiler until blended. Add vinegar gradually, beating after each addition. Cook over simmering water, stirring constantly until thick and smooth. Add milk gradually, beating in with a fork or wire whip. Cook 5 more minutes over simmering water. Remove from heat. Let cool 10 minutes. Add remaining ingredients, blend well.

This is delicious served with Ham, Pork, or Canadian-style bacon.

Makes 8 servings of 1 Tablespoons each.

Nutritive Values Per Serving: CHO 1 gm; PRO 1 gm; FAT 1 gm; Calories 18 Sodium 28 mg Food Exchange Per Serving: Up to 1 Tablespoon may be considered "Free". If you use 3 Tablespoons count as 1 Fat Exchange.

Low-sodium Diets: This recipe is suitable, but should be used with fresh pork, not ham or Canadian style bacon.

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