Basil Aioli

This basil spread is a must for sandwiches and appetizers.
Makes 1 cup


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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


Total: 30 Minutes

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.

Note: Nutritional analysis is per tablespoon.

Created date

July 2006

Nutritional Information

Calories 132
Caloriesfromfat 99 %
Protein 0.6 g
Fat 14.5 g
Satfat 1.7 g
Carbohydrate 0.7 g
Fiber 0.4 g
Sodium 74 mg
Cholesterol 27 mg