1/2 teaspoon dry mustard

1/2 teaspoon sugar

1/4 teaspoon paprika

2 tablespoons white wine vinegar

1 cup corn oil

6 tablespoons Dijon mustard

 

In electric blender container, combine Egg Beaters, mustard, sugar, paprika, vinegar and 1/2 cup corn oil.  Blend at medium-high speed just until mixed.  Without turning off blender, pour in remaining oil in a slow, steady stream.  If necessary, use rubber spatula to keep mixture flowing to blades.  Continue blending until oil is completely incorporated and mixture is smooth and thick.  Stir in Dijon mustard.  Cover and keep refrigerated; use within 2 weeks.

 

Yield:

Calories:

Fat:

Fiber: