| 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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