Ingredients
¾ cup basil
2 egg yolks
1 tbsp White whine vinegar
2 cloves garlic
1 pinch salt
300 mL olive oil
Tools
Emersion blender
Directions
Step 1
Blanch they basil for 30 seconds in hot water then put in ice water to cool down for a few seconds and drain and squeeze the liquid out on paper towels
¾ cup basil
Step 2
Use a mason jar or measuring jug not much wider than the stick blender and add 2 egg yolks the drained basil a good pinch of salt garlic white whine vinegar and oil
2 egg yolks
1 tbsp White whine vinegar
2 cloves garlic
1 pinch salt
300 mL olive oil
Step 3
Push the stick blender to the very bottom of the jug and start to pulse slowly . When you start to see creamy mayonnaise forming keep pulsing then you can start lifting the stick a little bit until it’s all blended creamy and delicious
Emersion blender
