How to Make Garlic-Basil Aioli

Great as a dip for vegetables, as a base for potato salad or in place of traditional mayonnaise on sandwiches, easy-to-make garlic-basil aioli adds pizazz to the simplest of dishes.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Food processor
• 3 cloves garlic
• 1/4 cup fresh basil
• 1/4 tsp. kosher salt
• 1 large egg
• 1 tbsp. lemon juice
• 1/2 tsp. Dijon mustard
• 1/4 tsp. fresh-cracked pepper
• 1 tbsp. chopped fresh chives
• 1/2 cup olive oil

1. Pulse garlic, basil and salt in a food processor until finely minced.

2. Add egg, lemon juice, mustard, pepper and chives.

3. With the machine running, slowly add olive oil in a steady stream, blending until emulsified and thick.

4. Place garlic-basil aioli in an airtight container and chill in refrigerator for at least two hours.

Tips & Warnings

• Use caution when eating raw and slightly cooked eggs. To reduce the risk of salmonella and other food-borne illnesses, use fresh, clean Grade A or AA eggs with unbroken shells. Do not allow whites and yolks to touch shell.