- Finely dice 1 cup fresh Marseilles basil leaves.
- Place in a food processor or blender along with 1 egg (room temperature) and 2 tablespoons fresh lemon juice.
- With the motor running, add in a slow, steady stream of 1/2 cup olive oil and 1/2 cup vegetable oil.
- Season with salt and pepper.
- Transfer to a small bowl or jar and refrigerate.
- Mayonnaise should be used within 5 days.
- Makes 11/4 cup.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook