1/3 c. Eggbeaters (1/3 container)
3/4 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. paprika
1/2 tsp. sugar
2 tbsp. white vinegar
1 c. Mazola corn oil

Combine Eggbeaters, spices, sugar, vinegar, and 1/2 cup oil in blender container. Cover and whirl on medium-high speed just until blended. Without turning off blender, slowly pour in remaining 1/2 cup oil in a fine stream. If necessary, use rubber spatula to keep mixture flowing to blades. Store in covered container in refrigerator. Makes 1 1/2 cups.