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Homemade Basil-Garlic Mayo
Use a pottery, glass, or stainless-steel mixing bowl
(aluminum or copper will distort color and flavor).
3 egg yolks
Juice of half a lemon, plus more as needed
1/2 teaspoon salt
1 and 1/2 cups basil-garlic olive oil
2 Tbsp. boiling water
Beat yolks with wire whisk until 1. thick, about 2 minutes.
Add juice and salt; whisk for a minute more.
While continuously whisking, add 1/2 cup olive oil in a slow, steady stream.
Rest your arm for a moment, then add remaining oil, 2 Tbsp. at a time, whisking vigorously. If mayo becomes too thick, thin out with more juice.
Beat in boiling water to ensure it won’t curdle. Season to taste. Refrigerate for up to 2 days.
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