| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salads* |
1 |
Servings |
INGREDIENTS
| 1 |
|
Egg White |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Dry Mustard |
| 1 |
ds |
Pepper |
| 1/2 |
c |
Melted Becel Margarine; Cooled |
INSTRUCTIONS
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
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”