Quick basil mayonnaise

Yield: 1 servings

Measure Ingredient
1 Garlic clove
½ teaspoon Salt
2 cups Loosely packed fresh basil leaves
1 large Egg*
4 teaspoons Fresh lemon juice
¾ cup Vegetable oil
¼ cup Olive oil
Salt and pepper to taste

Mince and mash the garlic to a paste with the salt. In a food processor or blender blend together the basil, egg, lemon juice, and the garlic paste.

With the motor running add the oils in a slow stream, and blend the mayonnaise well. Season the mayonnaise with salt and pepper.

Yield: about 1¼ cups


The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.

Avoid mixing yolks and whites with the shell." Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9174 Converted by MM_Buster v2.0l.

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