Yolk-free mayonnaise

Yield: 1 Servings

Measure Ingredient
1 \N Egg White
1 tablespoon Vinegar
1 teaspoon Sugar
½ teaspoon Dry Mustard
1 dash Pepper
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

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