Be the first to This pretty green mayonnaise is packed with the flavor of garlic and basil. If the raw egg concerns you, use irradiated eggs which are available in most markets. Use as a condiment with meats, grilled chicken, vegetables, sandwiches, and salads.
Prep Time: 3 minutes
Ingredients:
- 1/3 cup vegetable oil
- 1 egg
- 4 to 7 garlic cloves to taste
- 1/2 cup spicy globe or lemon basil, tightly packed
- 1/4 tsp dry mustard or 1 tsp Dijon-style mustard
- 1 tbsp lemon juice or cider vinegar
- Dash of sugar
- Salt and pepper to taste
- 2/3 cup olive oil
Preparation:
Place vegetable oil, egg, garlic, basil, mustard, lemon juice or vinegar, sugar, salt, and pepper in the bowl of a food processor fitted with the metal blade. Puree for 1 minute, stopping to scrape down sides.
With the motor running, drizzle olive oil down the chute in a slow but steady stream. Stop as soon as the olive oil has been incorporated and mixture is thick and emulsified. Do not over-process or it will separate. Add 1 teaspoon of very hot water, pulsing several times to blend in. (This will help stabilize the mayonnaise.)
Refrigerate leftovers and use within 7 days.
Yield: about 1 cup
With the motor running, drizzle olive oil down the chute in a slow but steady stream. Stop as soon as the olive oil has been incorporated and mixture is thick and emulsified. Do not over-process or it will separate. Add 1 teaspoon of very hot water, pulsing several times to blend in. (This will help stabilize the mayonnaise.)
Refrigerate leftovers and use within 7 days.
Yield: about 1 cup
