| Servings |
1/2 pint jelly jar
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Ingredients
- 1 egg yolk room temp
- 1/2 tsp dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp kosher salt + more to taste
- 1 tbsp Water
- 3/4 cup cold vegetable oil olive oil, grapeseed, sunflower or any blended oil work great too. {olive oil has a distinct taste that will come through}
- 1 cup lightly packed basil leaves
- 2 cloves garlic, crushed with the back of a knife
- salt to taste
Ingredients
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Instructions
- Add all ingredients except the oil in a food processor with the standard blade attachment.
- Blend on high 30 seconds and slowly start drizzling the cold oil at a very light stream.
- Blend until all of the oil has been blended and mayo develops a thick, creamy consistency.
- Add the garlic and basil and pulse until basil is finely minced but not pureed.
- Add additional salt (if desired). Scrape into a jelly jar or desired storage container. Refridgerate, keeps up to 2 weeks. Garlic and basil flavor will continue to develop as the mayo sits.
Recipe Notes
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