⅓ cup egg beaters egg substitute
¼ tsp dry mustard
½ tsp salt
1 Tbs vinegar
1 Tbs lemon juice
¾ cup canola oil
¼ cup olive oil
Put egg beaters into blender. Add next four ingredients. Blend on LOW for 10 seconds.
Combine the oils into a measuring cup. Add ¼ cup oil and blend on low to a slow count of 5. Dribble remaining oil. Store in refrigerator.
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