Beat or whisk together water, vinegar, egg, flour, mustard, salt and pepper in a heavy saucepan. Cook over medium heat, stirring constantly about 6 min until smooth and thickened. Stir in margarine and artificial sweetener. Whisk until smooth. Pour into clean jars (eg. 1/2 cup canning jars) and mark with contents and date to use by. Store, covered, in the refrigerator up to 3 months.

Makes just over one cup (1/3 original recipe) Each serving 2 tbsp, 1 Extra 1 g carbohydrate, 1 g protein, 1 g fat, 17 calories

Elizabeth Rodier Aug 93 tested with SugarTwin liquid & red wine vinegar Good with tossed salad and hardboiled egg.