¾ cup egg substitute
3 tablespoons lemon juice
¼ teaspoon dry mustard
½ cup butter (1 stick), melted
½ cup heavy cream, heated to boil
Place egg substitute, lemon juice, dry mustard and salt in blender. With lid on the blender, turn on blender to medium and drizzle in the butter thru the small lid opening. Pour in heavy cream the same as butter.
Turn up speed on blender to high and blend on high for 60 seconds or until thickened. Serve warm.
To reheat, place a heat proof container over a pot of simmering water (do not allow bottom of container to touch the water) and heat gradually, stirring constantly. Eggs will harden if cooked too long or they get too hot.