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 fish, grilled chicken, vegetables, sandwiches, and salads.
Ingredients:
1/3 cup olive oil
1 egg
4 to 7 cloves of garlic mashed 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.)
Yield: about 1 cup
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