Jiffy Hollandaise Sauce - cooking recipe

Ingredients

1/2 c. (1 stick) corn oil
margarine
3/4 c. (6 oz.) egg substitute
2 Tbsp. lemon juice
1/4 to 1/2 tsp. dry mustard
dash ground black pepper

Preparation

Melt margarine; set aside and keep warm.
In blender container, combine egg substitute, lemon juice, dry mustard and pepper.
Blend on medium speed for 1 minute.
Continue blending; remove lid and slowly add melted margarine in thin stream.
After margarine is added, blend on high speed for 30 seconds.
Sauce will be thick and creamy.
Serve with hot vegetables or fish. Makes about 1 1/2 cups.