Basil Mayonnaise

I can't take credit for this.  This recipe is from Ina Garten.  That woman has some of the best recipes for basic everyday cooking but with a little twist. I have made many of her recipes and they always work. 

I made this basil mayo recently because we are eating grilled vegie sandwiches and I thought they would be so much better than using plain ol' mayo.  Oh yeah!  The recipe makes 2 cups which is too much for us to eat so I cut it in half.  1 cup is plenty for 2 people and it will last a few weeks in the refrig.  Besides sandwiches you can use this as a dip with raw vegies.  You could also use it with meat.  Use it for anything you use mayo for only kicked up a notch.  How about potato salad?  Or a tomato sandwich? Yum!

Ingredients:
2 egg yolks, room temperature
3 Tbsp fresh lemon juice
1 tsp minced garlic
1 tsp salt
1/2 tsp pepper
1 cup vegetable oil
1/2 cup olive oil
1/2 cup fresh basil, chopped

In a food processor:  add the egg yolks, lemon juice, garlic, salt and pepper.  Process until smooth.  With the motor running slowly pour the oil into the bowl through the feed tube and process until emulsified.  Add the basil and process until finely pureed.  Put into a seal container and store in the refrig.

Now that I have spoiled by husband with this he says he never wants to eat regular mayonnaise again!