1 tbsp each lemon juice and white wine vinegar
100ml olive oil
200ml groundnut or vegetable oil
2 egg yolks
1 heaped tsp Dijon mustard
75g bag basil, leaves and stalks
Mix together 1 tbsp each lemon juice and white wine vinegar. In a measuring jug, mix 100ml olive oil and 200ml groundnut or vegetable oil.
In a food processor, whizz 2 egg yolks with 1 heaped tsp Dijon mustard and a generous pinch of salt until fully mixed.
With the processor still running, add a few drops of the oil mix, incorporating each drop before adding the next.
Now very slowly drizzle the oil in – the mayo should begin to thicken and then stiffen.
If the mixture looks too thick, add 1 tsp of your lemon/vinegar mix.
Keep adding the oil in the same way, alternating with 1 tsp at a time of the lemon/vinegar mix, until all the oil is incorporated and the mayo is the required consistency.
Whizz a 75g bag basil, leaves and stalks, with the mayo and season.
Add a little warm water, lemon juice or vinegar to loosen, if needed. Chill and use within 1 day – great with poached salmon.
Recipe adapted from: Good Food