171.Low fat mayonnaise - vegetarian lifestyle recipe book

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Note that the egg is not fully cooked. Keep refrigerated.

Use within a couple of days.

Use in small quantities only - don't smother food with sauces.

Serves 4

2 teaspoon sugar

1 teaspoon freshly ground mustard seed or mustard powder

2 tablespoon vinegar

2 tablespoon water

1 egg

salt to taste

  • Whisk the ingredients together and then stir continuously in a double boiler over heat until the mayonnaise has thickened. It should not be boiled.
Variations: add a handful of chopped parsley and a tablespoon full of finely chopped pistachio nuts.

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