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Low Carb Miracle Whip Type Dressing

Submitted by: Mary on 06/15/2004
2027 views
2.67 avg rating
206 votes
 
 
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Ingredients

1 Egg yolk
1/4 t Dry mustard
5 t White vinegar
4 t Splenda granular
1/4 t plus 1/8 t Salt

1/4 t Lemon juice
1 C Canola oil
Pinch paprika
Pinch Garlic powder

Directions

Whisk the egg yolk by hand for 15 seconds.



Combine vinegar, splenda, salt, adn lemon juice in a small bowl. Stir until salt and splenda are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds.



Pour canola oil into plastic squirt bottle. This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other. Squirt a few drops of oil into the egg yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop. When you are about halfway through the oil, your mayo should be very thick. Whisk in the remaining vinegar solution and add the mustard, paprika and garlic powder. Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.



Put the dressing into a jar and seal with a lid.



Keep up to 7 to 10 days in the refrigerator.

Additional Information

Makes 1 cup, or 16 tablespoons.

Servings

1 cup

Calories

.5

Time to prepare

30 minutes

Difficulty

Easy
 

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