Yield: 1 Servings
|1 \N||Egg White|
|½ teaspoon||Dry Mustard|
|½ cup||Melted Becel Margarine; Cooled|
In a blender or food processor, blend egg whites, vinegar, sugar, mustard and pepper on high for 30 seconds. With motor running slowly add the melted margarine; blend until thick and creamy. Refrigerate until ready to use.
Makes ½ cup.
Recipe by: Lipton Shortcut Cookbook Posted to brand-name-recipes by Barbra<barbra@...> on Feb 09, 1998