Servings: 6 tablespoons = 3 servings

1 and 1/4 tablespoon Egg Beaters 1 and ¼ tablespoon Egg Beaters
A pinch of salt A pinch of salt
1/8 teaspoon Dry Mustard ⅛ teaspoon Dry Mustard
A pinch of paprika A pinch of paprika
A pinch of sugar A pinch of sugar
1/4 tablespoon white vinegar ¼ tablespoon white vinegar
1/4 teaspoon lemon juice (optional, but adds a really nice flavor) ¼ teaspoon lemon juice (optional, but adds a really nice flavor)
1/4 cup (about 3 and 3/4 tablespoons) safflower or corn oil (substitute = Canola oil) ¼ cup (about 3 and ¾ tablespoons) safflower or corn oil (substitute = Canola oil)

Put the Eggbeaters, the dry ingredients, the vinegar, the lemon juice and half of the the oil into a blender.
Cover and blend on medium high speed until it's just beginning to be blended.
Keep the blender running as you slowly add the rest of the oil, pouring in a thin stream.
Keep blending until it looks like mayonnaise.

Make it a few times, and you will be able to estimate amounts and start changing the recipe to suit your taste. Like adding  garlic, cilantro, a little bit of fresh tomato, etc., or play around using a different oil.  Make it a few times, and you will be able to estimate amounts and start changing the recipe to suit your taste. Like adding  garlic, cilantro, a little bit of fresh tomato, etc., or play around using a different oil.
snappyliving.com/make-homemade-mayonnaise-with-eggbeaters/  snappyliving.com/make-homemade-mayonnaise-with-eggbeaters/