Mix mustard and 1 tablespoon water in a small container until smooth; let stand 5 minutes.

Mix together flour, salt, and cayenne pepper in top of a double boiler.

Combine beaten egg yolks, 3/4 cup water, and mustard. Add to dry ingredients and mix well. Cook and stir over simmering water 10 minutes or until thick and smooth.

Remove from heat. Add vinegar and sweetener; blend well. Pour into 1/2-pint jar, cover, and chill. Stir before using.

This dressing is excellent with seafood or when tangy mustard flavor is desired.

This recipe yields 8 servings. Serving size: 2 tablespoons.

Exchanges Per Serving: 1/2 Fat.

Nutrition Facts: Carbohydrates 2g; Protein 1g; Fat 3g; Calories 34; Fiber 0.1g; Sodium 248mg; Cholesterol 100mg.

Note: Low-sodium diets: Omit salt.