Low Cholesterol Mayonnaise

1. 1

   In beater bowl, beat the whites with the sugar, salt, mustard, garlic powder and pepper until quite foamy.

2. 2

   Slowly begin to add 1/2 cup oil while beating on high.

3. 3

   You must add oil slowly or the mixture will not emulsify.

4. 4

   Now add 1 tablespoon of vinegar. Continue beating and adding oil on high until all of the oil is used.

5. 5

   Then beat in the last tablespoon vinegar.

6. 6

   Pour into covered jar and keep refrigerated.

7. 7

   This thickens more on chilling and is excellent for all salads.

* Per serving · 4 servings · Values may vary.

No additional tips available.