Advertisement
Ingredients
1 cup packed basil leaves
3 tablespoons extra virgin olive oil
Kosher salt
1 egg yolk
1 teaspoon Dijon mustard
½ teaspoon white wine vinegar
½ small clove garlic, crushed and chopped
Freshly ground black pepper
¾ cup peanut oil
Nutritional analysis per serving
18 milligrams cholesterol; 231 calories; 13 grams monosaturated fat; 7 grams polyunsaturated fat; 4 grams saturated fat; 26 grams fat; 72 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a food processor or blender, combine basil, olive oil and a pinch of salt, and puree until smooth. Set aside.
- Step 2
In a small bowl, whisk together egg yolk, mustard, vinegar and garlic with a little salt and pepper. Whisk in the peanut oil, beginning a drop at a time. Whisk vigorously after each addition of oil, until mixture thickens and emulsifies. As the mayonnaise thickens, you can add the oil faster, in a thin, steady stream.
- Step 3
Whisk in basil mixture until smooth and homogenous. Adjust seasoning. Keep cold.
Private Notes