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Basil And Lemon Mayonnaise
This fresh mayonnaise is flavoured with lemon and two types of basil. Serve as a dip with potato crisps or crudités, or with salads and jacket potatoes.
Ingredients
2 size 1 egg yolks
15ml/1 tbsp lemon juice
150ml/¼ pint/⅔ cup olive oil
150ml/¼ pint/⅔ cup sunflower oil
Handful of green basil leaves
Handful of opal basil leaves
4 garlic cloves, crushed
Salt and freshly ground black pepper
Details
Serves: 4
Method
1. Place the egg yolks and lemon juice in a blender or food processor and process them briefly together.
2. In a jug, stir the two oils together. With the machine running, pour in the oil very slowly, a drop at a time.
3. Once half the oil has been added the remainder can be incorporated more quickly. Continue processing to form a thick, creamy mayonnaise.
4. Tear both types of basil into small pieces and stir into the mayonnaise with the crushed garlic and seasoning. Transfer to a serving dish, cover and chill until ready to serve.