1. Place pasteurized egg substitute, orange juice, mustard, and salt into a blender. Blend at lowest speed for 30 seconds.

2. 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.

3. Cover and refrigerate for up to one week.

Yield: 16 servings, approximately 2 cups