3 teaspoon flour
1/4 teaspoon pepper
1 teaspoon dry mustard powder
10g egg substitute (I used Ener-G Egg Replacer)
1/2 tablespoon olive oil
2 tablespoon sugar or granulated sweetener
1/2 pint soya milk
40 ml soya milk
1/4 pint vinegar (white)
Mix flour, egg replacer, salt, pepper and sugar together, stir in oil, then stir in milk. Very very slowly mix in vinegar, bring to boil the simmer for a few minutes stirring continuously. Leave to cool then bottle in sterilized jar or bottle. It will keep in fridge for about a week but needs a good shake if left at all before use. Tastes just like the real thing! I use gluten free flour as I am a celiac.