1/3 cup Egg Beaters or similar egg substitute (at room temperature)
3/4 teaspoon salt (optional)
1/2 teaspoon dry mustard
1/4 teaspoon paprika
1/8 teaspoon cayenne
2 tablespoons lemon juice
1 cup olive oil, vegetable oil, or a combination
Combine egg substitute, spices, salt, lemon juice and 1/2 cup oil in a food processor. Whirl a few seconds to mix. With processor running, slowly add the remaining 1/2 cup oil in a fine stream. Refrigerate.