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Basil Mayonnaise

Recipe courtesy of Ina Garten

Show: Barefoot Contessa: Modern Comfort Food

Episode: Market Day

Basil Mayonnaise

Name: Basil Mayonnaise
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 2 cups
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

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: about 2 cups

Level: Easy
Total: 10 min

Prep: 10 min

Yield: about 2 cups

Ingredients

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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

Watch how to make this recipe.

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.