- ¼ cup pasteurized egg substitute
- ¼ cup 100% Florida orange juice
- 1 tablespoon Dijon mustard
- Salt to taste
- ¾ cup canola oil
- ¾ cup good quality extra virgin olive oil
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.