Instructions: Process egg substitute, dry mustard, vinegar, and 1/2 cup oil in a blender just until combined. With blender on high, add remaining 1/2 cup oil in a slow, steady stream. Stir in chopped fresh cilantro.

Mayonnaise may be covered and stored in refrigerator up to 1 week.

This recipe yields 1 1/4 cups.

Yield: 1 1/4 cups

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