Basil-Lime Mayonnaise
Cooks' Note
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Recipe information
Yield
Makes 1 1/4 cups
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
Preparation
Step 1
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.
Step 2
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.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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