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Mayonnaise

2 cups cold water
2 tbsp cornstarch
1/4 cup olive oil
1/4 cup white vinegar
1/4 cup plain lowfat yogurt
2 tsp yellow mustard
1 tsp horseradish


Yield is about 2 cups.

Whisk together water and cornstarch in a small saucepan. Stir continuously over a medium heat until the mixture comes to a boil. Continue stirring and boiling for 1-2 minutes or until the mixture is clear.

Pour mixture into a bowl and whisk the remaining ingredients, in order listed. Whisk.

Refrigerate in a tightly sealed container. Should keep about 2 weeks.

To spice up your tuna fish, mix in a smidgen of ketchup or red pepper sauce. For a sweeter "Miracle Whip"-like mixture, add in a tsp or two of sugar.


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