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- Apr 12, 2008
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The combination of walnut and olive oil makes this mayonnaise completely guilt-free and actually good for you! While store-bought mayonnaise made with soybean or safflower oils provides far too many Omega-6 fatty acids, the Omega-3 and Omega-9 fatty acids in this mayonnaise contribute important anti-aging nutrients for the health of your heart and skin. The taste may be a bit overwhelming straight off the spoon, but it works very well when mixed with eggs, tuna or chicken. You can also experiment with the proportions to suit your individual taste.
1 whole egg (room temperature)
1 egg yolk (room temperature)
1/2 tsp dry mustard
1/2 tsp turmeric powder
1 Tbsp Swanson Fructose
1 tsp salt
dash cayenne pepper
2 crushed or chopped garlic cloves
1/2 C Swanson Olive Oil
3/4 C Swanson Walnut Oil
3 tbsp lemon juice
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 1 and 1/2 cups of mayonnaise.
1 whole egg (room temperature)
1 egg yolk (room temperature)
1/2 tsp dry mustard
1/2 tsp turmeric powder
1 Tbsp Swanson Fructose
1 tsp salt
dash cayenne pepper
2 crushed or chopped garlic cloves
1/2 C Swanson Olive Oil
3/4 C Swanson Walnut Oil
3 tbsp lemon juice
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 1 and 1/2 cups of mayonnaise.
