Fleischmann's Egg Beaters 3/4 cup (189ml)
Dry Mustard 1 1/4 tsp
Salt 1 tsp
Lemon Juice 4 tbsp
Oil 2 1/4 cup (540ml)
1. Place eggs, mustard, salt and lemon juice in blender.
2. Turn on machine and quickly turn to medium speed.
3. While machine is running, remove lid plug and pour oil in a thin, steady stream until it is gone and mixture is thick (around 30 seconds)
4. Stop and stir in any oil sitting on top.
5. Regrigerate in seperate container and use within 2 to 4 weeks.
Note: All ingredients need to be room temperature