Prep 10 mins
Cook 0 mins
This basically basil mayonaise. It is, however MUCH better than your basic mayo! This is wonderful served with Poached Salmon on Corn, Tomato and Arugula Salad
- 1 teaspoon minced garlic clove
- 2 coddled eggs
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1 cup olive oil
- 1 teaspoon kosher salt
- 1⁄4 cup chopped fresh basil
- * to coddle the eggs, place whole egg (in the shell) into simmering water for 1 minute then remove and chill under cold running water. This is to make sure you have no salmonella in your yolk. You could use pasturized eggs, I suppose.
- Place the garlic (finely chopped), egg yolks and dijon into a stainless steel bowl and whisk together.
- whisk in the lemon juice.
- in a slow stream, add in the olive oil, whisking constantly until it is fully incorporated. This will thicken as it is whisked, so add a bit of water along the way if it gets too thick.
- Season with salt.
- Stir in the basil (very finely chopped).
Yum, yum, yum. And, a new technique! I had never coddled eggs before, so that was a new trick I learned today. This aioli is easy to make, and shhhh! I actually used the food processor instead of whipping it by hand. I used basil right out of the garden, and the aioli absolutely rocked. I'm going to be using it on sandwiches, mixing up some chicken salad, perhaps even steaming some fresh veggies for a salad nicoise just to find reasons to eat up this aioli. Thanks, M&A!!! Made for PAC Fall 2008.