September 28 2019
(Adapted from Ina Garten)
Makes about 2 cups
3 large egg yolks, at room temperature
3 tbsp freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese (see Chef’s Note)
1 tbsp Dijon mustard
1/2 cup chopped fresh basil leaves, lightly packed
1/2 tsp minced garlic
Kosher salt and freshly ground black pepper
1 cup vegetable oil (I prefer Avocado oil), at room temperature
1/2 cup good olive oil, at room temperature
Place the egg yolks, lemon juice, Parmesan cheese, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings—the mayo is a sauce, so it should be highly seasoned.
Store in the refrigerator until ready to use; it will keep for up to a week.
Chef’s Note: If you use the steel blade in your processor to “grate” the Parmesan cheese, it will end up with small chunks like tiny pebbles and will add a lovely texture to the mayonnaise.
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