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Basil Aioli


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.

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McKinney chef Robert Lyford and his wife Kaci are the owners of Patina Green Home & Market.

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