New This Month

Basil-Lime Mayonnaise

Homemade mayonnaise, bright with the flavors of basil and lime, is an easy-to-make, refreshing dip. Use this as a dip for our Fried Green Tomato Wedges.

  • Yield: Makes 1 1/4 cups

Source: Martha Stewart Living, September 2003


  • 1 large egg
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup canola oil
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 cup finely sliced fresh basil leaves


  1. In the bowl of a food processor, pulse egg with salt and pepper until foamy and pale, about 1 1/2 minutes. With the machine running, add the oil through the feed tube, a drop at a time, until the mixture starts to thicken (do not stop the machine at this point or the mayonnaise may not come together). Add the remaining oil in a slow, steady stream.

  2. When all the oil has been incorporated, slowly add lime juice, mixing until combined. Add basil; pulse until combined. Let chill before serving.

Cook's Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Fresh mayonnaise can be refrigerated in an airtight container up to 5 days.


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