3 fresh egg yolks*
½ pound fresh basil leaves
¼ cup champagne vinegar
2 tablespoons grain mustard
1 teaspoon sea salt
1½ cups organic canola oil
In a food processor, blend egg yolks, basil, mustard, vinegar and salt until smooth.
Slowly drizzle in canola oil until it is emulsified into the mixture. Store up to 2 weeks in a refrigerator. Makes 2½ cups.
*If you’re concerned about eating raw eggs, pasteurize the yolks or purchase commercially pasteurized eggs. The easy techniques of pasteurizing are readily available online.
McKinney chef Robert Lyford and his wife Kaci are the owners of Patina Green Home & Market.
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