- Boiling water
- 2 cups [500 mL] fresh basil leaves
- 1/2 cup [125 mL] olive oil
- 1/2 cup [125 mL] vegetable oil
- 1 large egg
- 1 tablespoon [15 mL] lemon juice
- 1/2 teaspoon [2.5 mL] salt
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- Arrange basil leaves into a sieve; lower sieve in boiling water to blanch basil leaves for 30 seconds.
- Rinse under cold running water; mince leaves and refrigerate.
- Mix together olive and vegetable oils; reserve.
- Transfer egg, lemon juice and salt into a food processor.
- With food processor running, pour in mixed oils, one drop at a time at first, then into a thin thread.
- When mayonnaise starts to mound, add cooled, minced basil.
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