| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | American | Cklive09 | 1 | servings |
INGREDIENTS
| 1 | Garlic clove | |
| 1/2 | ts | Salt |
| 2 | c | Loosely packed fresh basil leaves |
| 1 | lg | Egg* |
| 4 | ts | Fresh lemon juice |
| 3/4 | c | Vegetable oil |
| 1/4 | c | Olive oil |
| Salt and pepper to taste |
INSTRUCTIONS
Mince and mash the garlic to a paste with the salt. In a food processor or blender blend together the basil, egg, lemon juice, and the garlic paste. With the motor running add the oils in a slow stream, and blend the mayonnaise well. Season the mayonnaise with salt and pepper. Yield: about 1 1/4 cups *RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9174 Converted by MM_Buster v2.0l.
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