cateory: preparation_method
Basil-lime mayonnaise
Reviews: 198
Ingredients:
- 1 large egg
- 1 / 2 teaspoon coarse salt
- 1 / 4 teaspoon freshly ground pepper
- 1 cup canola oil
- 2 teaspoons fresh lime juice
- 1 / 4 cup finely sliced fresh basil leaves
How to make
Basil-lime mayonnaise
Basil-lime mayonnaise
- In a food processor, pulse the egg with the salt and pepper until foamy and pale, about 1 1/2 minutes. With the machine running, add the oil through the feed tube, 1 drop at a time, until the mixture starts to thicken (do not stop the machine at this point, or the mayonnaise may not come together). Add the remaining oil in a slow, steady stream.
- When all the oil has been incorporated, slowly add the lime juice, mixing until combined. Add the basil; pulse until combined. Let chill before serving. Fresh mayonnaise can be refrigerated in an airtight container up to 5 days.
Comments for
Basil-lime mayonnaise
Basil-lime mayonnaise
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