Name: Basil mayonnaise
Prep time: 5 min
Total time: 5 min
Ingredients: 2 egg yolks; Half a clove of garlic, minced; 1 tsp Dijon mustard; Juice of half a lemon; 300ml rapeseed oil; 30g basil leaves

Basil mayonnaise

25 Jun 2015

by Dinna

Prep Time

5 minutes

Total Time

5 minutes

Background

Home-made mayonnaise tastes so much better than anything we buy in the shops, and it's really not that difficult to make. This basil mayonnaise, or aioli, is a tasty Italian version that is a wonderful dip for crudités. Mix it with crème fraîche, Greek yoghurt or sour cream to create a lighter sauce - this can be poured over grilled meat or fish or used as a dressing on top of salads and boiled vegetables!

Ingredients

2 egg yolks
Half a clove of garlic, minced
1 tsp Dijon mustard
Juice of half a lemon
300ml rapeseed oil
30g basil leaves

Instructions

Mix the egg yolk, mustard, lemon juice and garlic in a mini food processor. Slowly pour the oil into the blender (through the top) while the processor is running on the lowest setting.
When you reach the desired consistency (it should not be too thick), add the basil leaves and pulse for a few seconds. Season with salt and pepper to your liking.

Tips

Caution: this recipe uses raw eggs! Always use fresh, top quality eggs, which are cleaned before you crack them. Store the mayo in the fridge and consume it within a couple of days!