Serves: 5
Total Calories: 296
Yield: 1 cup
In blender, blend egg whites, mustard, sugar, salt, and pepper at slow speed for 1 minute. With motor running, add oil in a thin stream, then turn motor off. Add lemon juice and vinegar. Blend mixture until it is combined.
Editor's Extra: Okay to use egg substitute in this recipe. Works just fine.
This No-Yolk Mayonnaise recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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