Photo: Basil Mayonnaise Recipe
Ingredients
- 4 extra-large egg yolks, at room temperature
- 6 tablespoons freshly squeezed lemon juice
- 1 teaspoon minced garlic
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 cups vegetable oil
- 1 cup good olive oil
- 1 cup chopped fresh basil leaves
Directions
Place the egg yolks, lemon juice, garlic, salt and pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the processor running, slowly pour the oils into the bowl through the feed tube and process until emulsified. Add the basil and continue processing until finely pureed. Store the mayonnaise in the refrigerator.
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
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By pmcc8bev
on April 26, 2013
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Only wanted to make half of this as the whole recipe would be too much for me. I halved all ingredients. This didn't work - it was too liquid. This could have been because of the size of my eggs - they were large, not extra large.
Tried again this time only using half cup of oil and about 1/8th cup of olive oil and it worked perfectly. I added salt and pepper to taste, i.e. didn't follow the receip for that.
It is in the fridge now - looking forward to seeing how it tastes in a couple of hours time, but it looks and tastes great now.
By janetdean_9_117...
nassau,n.p, FL
on April 03, 2013
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well the recipe turned out good, but I used some bad olive oil that I had in the pantry for some months..oops! I also used about a teaspoon of kosher salt and less olive oil about 1/2 cup and (vegetable oil about a cup, the texture was great, was never runny, just the taste of that bad olive oil which was my fault.... will indeed make it again ooh and used less lemon juice.just don't know what to do with it now lol any suggestions ??overall, will make it again!!!
By ADMIN CUST SVC
Knoxville, TN
on March 26, 2013
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Update: The culinary team has changed the yield amount to about 3 cups.
Note: If you use table salt instead of kosher salt, what Ina uses, the dish could be too salty.
Admin Customer Service
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