Ingredients

• 1 garlic clove
• 1/2 teaspoon salt
• 2 cups loosely packed fresh basil leaves
• 1 large egg*
• 4 teaspoons fresh lemon juice
• 3/4 cup vegetable oil
• 1/4 cup olive oil

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Instructions

1. Mince and mash the garlic to a paste with the salt. In a food processor or blender blend together the basil, the egg, the 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.
2. *RAW EGG WARNING
3. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.