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