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Basil Aioli





Yields
Makes 1 cup




Total Time
30 mins

This basil spread is a must for sandwiches and appetizers.

 1 cup loosely packed basil leaves
 1/2 cup extra-virgin olive oil
 1/2 cup canola oil
 2 egg yolks
 2 cloves garlic, minced
 1/2 teaspoon each dried mustard, lemon juice, salt, and pepper
Step 1
1

Bring a large pot of salted water to boil. Dunk basil leaves into the boiling water for 20 seconds. Drain and squeeze out as much excess water as possible.

Step 2
2

In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve.

Step 3
3

In a medium bowl, whisk together egg yolks, garlic, mustard, lemon juice, salt, and pepper. Whisk in a drop of the basil oil; continue adding drops of oil, whisking until mixture thickens to a mayonnaise-like consistency. Continuing to whisk, pour in remaining basil oil in a very thin stream. Season with additional salt and pepper to taste.

Step 4
4

Note: Nutritional analysis is per tablespoon.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 132Calories from Fat 99
% Daily Value *
Total Fat 14.5g23%

Saturated Fat 1.7g9%
Cholesterol 27mg9%
Sodium 74mg4%
Total Carbohydrate 0.7g1%

Dietary Fiber 0.4g2%
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.