2 lg. egg whites
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. sugar
3/4 c. corn oil
1 tbsp. lemon juice
1 tsp. wine vinegar

In blender, blend egg whites with mustard, salt, pepper and sugar at slow speed for 1 minute. With motor running, add oil in a thin stream until mixture is thick. Turn blender off. Add lemon juice and vinegar and blend until combined. Season with more salt and pepper if desired. Makes 1 cup.