Basil Parmesan Mayonnaise

By draingal

Ingredients

• 2 extra-large egg yolks, at room temperature
• 3 tablespoons freshly squeezed lemon juice
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1/2 cup chopped fresh basil leaves, lightly packed
• 1/2 teaspoon minced garlic
• Kosher salt and freshly ground black pepper
• 1 cup vegetable oil, at room temperature
• 1/2 cup good olive oil, at room temperature

Preparation

Step 1

Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.