 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This basil spread is a must for sandwiches and appetizers. Ingredients:
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 |
Directions:
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.
2. In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve.
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.
4. Note: Nutritional analysis is per tablespoon.
|
|