Cook Time5 minutes
Publish Date: February 11, 2011
Place egg, mustard, turmeric, fructose, salt, cayenne pepper, garlic and 1/4 cup of walnut oil in blender and blend on low. While the machine is blending, slowly drizzle in remaining walnut and olive oils. (Do not pour the oil in but drop it in a thin, steady stream.)
Add the lemon juice. Blend until well combined. Store in refrigerator, tightly covered. Mayonnaise will keep for 2 weeks in the refrigerator.
Makes 24 servings. Serving size 1.0 tablespoon.
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