Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place sugar, flour, dry mustard, salt, and pepper in the top of double boiler. blend in 1 cup water until thoroughly mixed. place over direct heat and bring to a boil, stirring constantly but gently. cook 1-2 minutes longer after mixture comes to a boil. stir in vinegar. beat the egg yolks slightly then stir 3 tablespoons of the hot mixture into the eggs. beat vigorously. immediately blend the egg mixture into the mixture in the top of the double boiler. place over simmering water and cook 3-5 minutes. stir slowly to keep mixture cooking evenly. remove from heat and stir in margarine. cool and store in refrigerator in tightly covered jar. before using, thin to desired consistency with cream, fruit juice or vinegar.

Target recipe: smear the garlic paste over the inside of the salad bowl. put the anchovies, egg yolks, mustard, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. with the blender running, pour the olive oil in slowly for the dressing to emulsify. stir in the parmesan, a pinch of salt and a couple of grinds of black pepper; set aside. refrigerate the dressing if you will not be using it right away.