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Title: Basil Mayonnaise
Categories: Condiment
Yield: 4 Servings
| MAYONNAISE | ||
| 2 | Egg yolks | |
| 1/2 | ts | Dry mustard |
| 1 | ts | Vinegar, wine |
| 1 1/2 | c | Oil |
| SEASONINGS | ||
| 1 | ts | Garlic cloves, crushed |
| 3 | tb | Basil leaves |
| 1/2 | tb | Italian herbs |
| 1 | tb | Juice, lemon |
Bring egg yolks to room temperature. Lightly whirl yolks, mustard, vinegar, and garlic in blender. With motor running, slowly add oil in a steady stream till mixture thickens. Add basil, Italian herbs, and lemon juice. Mix lightly. Chill 4-5 hours in refrigerator. (If you are afraid of your own mayo, just cheat and add spices and herbs to regular mayo.)
Sylvia's comments: I tried the purist way and wound up with basil-flavored oil. So I "cheated" and it was delicious.
Posted on GEnie by G.ATTWOOD [GUYEA]
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
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