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I ate the WHOLE thing...
Basil Mayo
This tastes like summer. Homemade mayonnaise perfumed with spicy-sweet basil. Can you just imagine this on a tomato sandwich?
Servings Prep Time
1heaping cup 15minutes
Passive Time
24 hours
Servings Prep Time
1heaping cup 15minutes
Passive Time
24 hours
Ingredients
Instructions
  1. Put the basil and oils in a liquid measuring cup and blend with an immersion blender until coarsely blended. Cover and steep this for 24 hours.
  2. After 24 hours strain the oil through a fine mesh sieve lined with cheesecloth. Set the oil aside and discard the basil.
  3. In a wide-mouthed jar blend the egg, egg yolk, 1 t-spoon of lemon juice, garlic, and salt on medium speed for about 1 minute to aerate the egg and bit and combine everything. Now, with the blender still running, slowly stream the basily oil (plunging the immersion blender up and down a bit). Start by doing it drop by drop, slowly increasing it up to a thin, steady, slo-mo stream. Once it’s smooth, thick, and perfectly emulsified check it for seasoning and add more salt or lemon juice as needed.
  4. Store in the fridge for up to 2 weeks.
Recipe Notes
  • If you don’t have an immersion blender you can just roughly chop the basil and steep in the oil. You can use either a handmixer or standup mixer with the whisk attachment to make the mayo. A traditional blender or even food processor will also work in a pinch but I prefer the former.

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