Green and Purple Basil Lemony Mayonnaise
Comments:	A fresh lemony mayonnaise with two different kinds of basil. Serve this mayonnaise as a dip with chips and/or raw vegetables, with any lettuce, or baked potatoes.
Servings:	4

2 egg yolks 1 tablespoon [15 mL] freshly squeezed lemon juice 2/3 cup [160 mL] olive oil 2/3 cup [160 mL] sunflower oil 1 handful green basil leaves 1 handful purple basil leaves 4 cloves garlic, crushed Salt and freshly ground black pepper, to taste

Transfer egg yolks into the bowl of a blender or a food processor. Pour lemon juice over egg yolks and proceed for just a few seconds. Mix together olive and sunflower oils into jar. Motor running, really slowly, one drop at a time, pour half of mixed oils into egg yolks mixture before pouring in, a little faster remaining mixed oils. Proceed to get a thick and creamy mayonnaise. Tear apart green an purple basil leaves into tiny pieces. Using a spoon, delicately stir basil into mayonnaise along with crushed garlic, salt and freshly ground black pepper. Pour mayonnaise into a serving bowl. Cover bowl with platic wrap and refrigerate mayonnaise until ready to serve.