Recipe(tried): Blender Mayonnaise and Dijon Mayonnaise (using Egg Beaters)

This recipe is in a little egg beaters booklet.

BLENDER MAYONNAISE

1/3 cup egg beaters
1/2 tsp. dry mustard
1/2 tsp. sugar
1/4 tsp. paprika
2 Tbsp. white wine vinegar
1 cup corn oil

In electric blender container, combine egg beaters, mustard, sugar, paprika, vinegar and 1/2 cup oil. Blend at medium high speed just until mixed.

Without turning off blender, pour remaining oil in a slow, steady stream. If necessary, use rubber spatula to keep mixture flowing to blades. Continue blending until oil is completely incorporated and mixture is smooth and thick.

Cover and keep refrigerated, use within two weeks.

Makes 1 1/2 cups

1 Tbsp.= 82 calories, 4 mg. sodium, .0 mg. cholesterol, 7 gm. total fat, 1 gm. saturated fat

VARIATION:

DIJON MAYONNAISE
Makes about 2/3 cup

Stir 2 Tbsp. Dijon mustard into 1/2 cup blender mayonnaise. Serve on sandwiches, chicken, fish or vegetables.