1/4 c. egg substitute (Egg Beaters or whatever)
1 egg white
1 1/8 tsp. dry mustard
Dash cayenne pepper
2 tbsp. fresh lemon juice
1 tbsp. white or rice vinegar
3/4 tsp. fructose
2/3 c. plus 1 tbsp. corn oil

Combine egg substitute, egg white, mustard, cayenne pepper, lemon juice, vinegar, fructose and 1/3 cup oil in blender and blend at high speed until smooth. With blender motor running, gradually add remaining oil in a fine steady stream, blending until mixture emulsifies and thickens. Chill 1 hour before using. Store in tightly covered jar in refrigerator. Makes 1 1/3 cups. Each tablespoon has approximately 68 calories, 8 mg. sodium, 8 g. fat, 0 mg cholesterol.