Food & Cooking Recipes Quick & Easy Recipes Basil-Lime Mayonnaise By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 1 1/4 cups 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. Ingredients 1 large egg ½ teaspoon coarse salt ¼ teaspoon freshly ground pepper 1 cup canola oil 2 teaspoons freshly squeezed lime juice ¼ cup finely sliced fresh basil leaves Directions 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. Cook's Notes Raw eggs should not be used infood prepared for pregnant women,babies, young children, the elderly, oranyone whose health is compromised. Fresh mayonnaise can be refrigerated in an airtight container up to 5 days. Print