Low Cholesterol Mayonnaise

In beater bowl, beat the whites with the sugar, salt, mustard, garlic powder and pepper until quite foamy.

Slowly begin to add 1/2 cup oil while beating on high.

You must add oil slowly or the mixture will not emulsify.

Now add 1 tablespoon of vinegar. Continue beating and adding oil on high until all of the oil is used.

Then beat in the last tablespoon vinegar.

Pour into covered jar and keep refrigerated.

This thickens more on chilling and is excellent for all salads.