- 1 1 1tablespoon TABLESPOON_USVolumeChopped garlic
- 1/4 .25 .25cup CUP_USVolumeChopped basil
- 2 2 2Extra-large raw egg yolkds
- Freshly ground white pepper
- 1 1 1tablespoon TABLESPOON_USVolumeDijon mustard
- 1 1/2 1.5 1.5cups CUP_USVolumeSafflower oil, up to 2 cups
- 1 1 1tablespoon TABLESPOON_USVolumeLemon juice
- In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine.
- With the machine running, add the oil in a slow, steady stream a thick, creamy emulsion forms. Pulse in the lemon juice and adjust the seasonings to taste.
This classic Provenšal mayonnaise takes its name from the French word for its key ingredient, garlic. If you have health concerns about making mayonnaise from raw eggs, consider this statement from the American Egg Board: "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 foodborne illness. 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." Alternatively, start with about 1 1/2 cups of good-quality bottled mayonnaise and blend into it pureed garlic, Dijon mustard, and lemon juice.