in a 1-cup microwaveable liquid measure, combine the egg substitute and the butter. Microwave on low for 1 minute stirring once halfway through cooking, until the butter is softened.
stir the lemon juice and the mustard into the egg substitute mixture.
Microwave on low for 3 minutes, stirring every 30 seconds, until thickened. stir in the pepper.
if the mixture curdles, transfer to a blender and process on low speed for 30 seconds, until smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (22g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 67 (97%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 19.6mg||6 %|
|Sodium 66.8mg||2 %|
|Potassium 18.3mg||0 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 69
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