(1 milligram sodium per tablespoon.)

1 egg yolk
1 tbsp. cider vinegar
1 tsp. sugar
1/2 tsp. dry mustard
1/8 tsp. hot pepper sauce
1 c. vegetable oil
1 tbsp. lemon juice

In small bowl using mixer at medium speed, beat first 5 ingredients until blended. Beating constantly, gradually add oil in very thin, steady stream. Gradually beat in lemon juice.

Cover; refrigerate at least 2 hours to blend flavors. Store in refrigerator. Makes 1 1/4 cups.

Creamy Cucumber-Tomato Dressing: Prepare Low-Sodium Mayonnaise.

Fold in 1/2 cup chopped, peeled cucumber, 1/2 cup chopped, seeded tomato and 1 1/2 teaspoon chopped fresh dill or 1/2 teaspoon dried dill weed.

Cover; refrigerate at least 2 hours to blend flavors. Store in refrigerator. Makes 2 cups.