Category: Salads

1 Egg White

1 tbsp Vinegar

1 tsp Sugar

1/2 tsp Dry Mustard

1 dash Pepper

1/2 cup Melted Becel Margarine, Cooled

In a blender or food processor, blend egg whites, vinegar, sugar, mustard and pepper on high for 30 seconds. With motor running slowly add the melted margarine; blend until thick and creamy. Refrigerate until ready to use.



Makes 1/2 cup.



Recipe by: Lipton Shortcut Cookbook



Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 09, 1998