Mayonnaise Pesto

Description

Mayonnaise Pesto

Ingredients

• Basil - 0.5 oz
• Olive Oil - 2 spoons
• Whole egg - 2 pieces
• Mustard Greens - 1 tablespoon
• Salt - to taste
• Champagne Vinegar - 1 tablespoon
• Vegetable Oil - 17 fl oz

Step by Step guide

Step 1

Submerge the basil leaves in boiling water for fifteen seconds, then remove them with a slotted spoon and transfer to ice water. Take the basil out, squeeze out any excess water, and place it in a blender with two tablespoons of olive oil. Blend for about two minutes.

Step 2

Whisk together two egg yolks, mustard, and vinegar to create an emulsion. Then, gradually drizzle in vegetable oil while continuously whisking the thickening mixture until it becomes mayonnaise.

Step 3

Stir in a little water into the mayonnaise — depending on how thick the mayonnaise turned out, you may need different amounts of liquid. The result should be a pourable consistency. Mix in the basil and season with salt to taste.

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