Garlic Basil Aioli
1/2 cup fresh basil leaves
1 large egg
3 cloves garlic, minced
1 tsp. lemon juice
1 tsp. kosher salt
1/2 tsp. cayenne pepper
pinch of fine black pepper
1 tsp. Dijon mustard
1 cup canola oil
1. Place the egg in the blending container first. Egg needs to be on the bottom. If using an immersion stick blender, use tall cup. Use a cup that has a little
larger diameter as the blender base. This is important. A large diameter container will not allow the ingredients to mix well.
2. Add all other ingredients after egg .
3. Put immersion blender all the way down to the bottom before blending. Pulse a few seconds then slowly raise the blender to the top. Continue blending
ingredients together. Taste and adjust flavor.
4. Transfer to covered container and store in refrigerator.
5. Use as a spread on bread or in sandwiches. Better then regular mayo.
* If basil is not desired it may be omitted.