Basil Aioli

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

• Ready In: 10 mins
• Yields: 1 1/2 cups

Ingredients

• 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

Directions

1. * 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.
2. Place the garlic (finely chopped), egg yolks and dijon into a stainless steel bowl and whisk together.
3. whisk in the lemon juice.
4. 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.
5. Season with salt.
6. Stir in the basil (very finely chopped).