Chili Basil Mayonnaise

Chili Basil Mayonnaise
Chili Basil Mayonnaise

Just in time for BBQ season! Mayonnaise is really not that difficult to make, and much tastier, healthier, and more delicious when you make it yourself and add fun things – like chili and basil, to the mix.

Chili Basil Mayonnaise

one egg yolk
1 Tbs. Dijon mustard
1/2 c. vegetable oil
1/2 c. olive oil
1 Tbs. white balsamic vinegar
2 red chilies, finely chopped
1 Tbs. basil, finely chopped

Put the egg yolk and the Dijon in a large mixing bowl and stir them together. Get your whisk ready! Add the oil (combined in a Pyrex liquid measuring cup or something else with a spout)a teaspoon at a time, fully whisking in each teaspoon before adding more oil. This part is essential- be patient! It might seem like it’s taking forever, but in the end, you should have added all the oil in about 6 minutes. The mixture should be orange or yellow in color, and glossy. Gently stir in the vinegar, and then the chili and basil (or any other addition that gets you excited). Keeps for at least a week, covered, in the refrigerator.

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Published by

veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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