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.