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- 1 pack butter buds
- 1/4 cup non-fat dry milk
- 2 tbsp hot water
- 1 each egg white
- 1/4 tsp salt or salt substitute
- 1/2 tsp dry mustard
- 1/8 tsp sweet'n low (Sugar sub)
- 1 tbsp vinegar
- 4 tbsp oil
Combine butter buds, dry milk and water. In a second bowl, beat egg white until foamy. Blend in salt, mustard, sweet"n low and vinegar. While beating slowly add oil, then butter buds mixture. Chill at least one hour. Note: use as a base for dressings and dips found below