1 pkts. butter buds
1/4 c. instant non fat dry milk
2 tbsp. hot water
1 tbsp. white vinegar
1/2 tsp. dry mustard
1/4 tsp. salt, optional
1/4 c. vegetable oil
1 egg white

In a small bowl, combine butter buds, milk and water. In a separate bowl, beat egg white until foamy. Blend in the vinegar, mustard and salt. While beating, slowly add the oil, then add the contents of the first bowl. Chill at least 1 hour. Use as a base for dressing and dips.