Recipe is from “Coping with Food Allergy” by Claude Albee Frazier, M.D.
Ingredients:
1-1/2 tbsp. potato flour
1/4 tsp. dry mustard
1/2 tsp. salt
2 tsp. sugar
1/4 cup cold water
3/4 cup boiling water
2 tbsp. lemon juice
1 tbsp. white vinegar
1/2 cup salad oil
Salt and pepper
Directions:
Mix dry ingredients in saucepan, then stir in cold water and mix well. Add hot water and cook just until mixture is clear. Cool to lukewarm, then gradually add remaining ingredients, beating constantly.
