Preparation

Place pasteurized egg substitute, orange juice, mustard, and salt into a blender. Blend at lowest speed for 30 seconds.  While blender is running on lowest speed, slowly drizzle olive oil and canola oils in a slow, steady stream through opening in blender lid. If mayo is too thick, add 1 tablespoon orange juice. Cover and refrigerate for up to one week.

Yield:  16 servings, approximately 2 cups