From Paulette Vickery's Recipe Collection
Butter Buds Mayonnaise
sauces
1 pkg butter buds
1/4 cup dry milk
2 tablespoon hot tap water
1 each egg white
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon equal
1 tablespoon vinegar
4 tablespoon olive oil
In a small mixing bowl combine butter buds, dry milk, and hot water. In a second medium mixing bowl beat egg white until foamy. Blend salt, vinegar, and equal, and mustard. While beating, slowly add olive oil, then the butter buds mixture in first mixing bowl. Chill at least 1 hour. Makes 1 cup. Use this base for dressings, or dips. 1 tablespoon equals a serving. Per serving: calories 40, cholesterol .0002 G.
Yield: 16 servings
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