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Source: George Foreman's Knock-Out-The-Fat Cookbook

Roasted Red Pepper Mayonaise
A nutritional bonus is the red peppers, which boast a generous helping of vitamin C - over four times that found in orange juice.
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Serves: makes approximately 2 cups
Prep Time: 15 minutes
Cook Time: 0 minutes
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1 egg, room temperature
1 egg yolk, room temperature
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
to taste salt and pepper
1 cup canola oil
1 cup red bell peppers, roasted, peeled and seeded

In the bowl of a blender or food processor fitted with a steel blade, add the eggs, lemon juice, mustard, and salt and pepper, if desired, and process for 10 seconds.
With the motor running, slowly add the oil drop by drop, and then gradually increase the amount as the mixture thickens.
Add the red bell peppers and blend until the mixture is creamy.
Adjust the seasoning.
Refrigerate for at least 2 hours before serving; the mixture will thicken in the refrigerator.

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