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Basil mayonnaise

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, oraioli, is a tasty Italian version that is a wonderful dip for crudités. Mix it withcrème 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!
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. 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.
  2. 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.