Ingredients Jump to Instructions ↓

  1. 1/3 cup vegetable oil

  2. 1 egg

  3. 4 to 7 garlic cloves to taste

  4. 1/2 cup spicy globe or lemon basil, tightly packed

  5. 1/4 tsp dry mustard or 1 tsp Dijon-style mustard

  6. 1 tbsp lemon juice or cider vinegar Dash of sugar Salt and pepper to taste

  7. 2/3 cup olive oil

Instructions Jump to Ingredients ↑

  1. 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.) Refrigerate leftovers and use within 7 days. Yield: about 1 cup


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