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By: Grace B.
| Description: | ||
| Time: | 10 min (5 min to prepare, 5 min to cook) | |
| Meal type: | Lunch | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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3 tablespoon 3 tablespoon freshly squeezed Sunkist® lemon juice 3 tablespoon pasteurized egg substitute 0.125 cups freshly ground white pepper 1 tablespoon Dry mustard 5 tablespoon Vegetable oil |
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| Directions: | ||
| Place lemon juice, egg substitute, and pepper in a blender or food processor; blend until smooth. Add the dry mustard and blend to mix. With motor running, add oil in a very slow and steady stream until mixture becomes creamy. Use mayonnaise immediately, or refrigerate for up to two days. |
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| Notes: | ||
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