Servings: 12 Yield: 3/4 cup Total Time 10 mins
1. In a bowl, stir together 1/2 tsp. dry mustard, 1/4 tsp. salt, and 1/8 tsp. paprika. Add 1 Tbs. refrigerated egg product (like Egg beaters) and 1 Tbs. apple-cider vinegar; whisk to combine. While whisking constantly, slowly add 3/4 cup canola oil in a steady stream until mixture is thickened. It should take 4 to 5 minutes. Store in the fridge for up to 4 days.
Nutrition Facts Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 122, Fat, total (g): 14, chol. (mg): , sat. fat (g): 1, carb. (g): , Monounsaturated fat (g): 9, Polyunsaturated fat (g): 4, Trans fatty acid (g): , fiber (g): , sugar (g): , pro. (g): , vit. A (IU): 27, vit. C (mg): , Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): 1, Cobalamin (Vit. B12) (µg): , sodium (mg): 21, Potassium (mg): 4, calcium (mg): 1, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.