This variation of aioli, or garlic mayonnaise, uses fresh parsley and basil to give it both a refreshingly herbal taste and a bright green color. This recipe makes about a cup of sauce and can be made with raw egg yolks or prepared mayonnaise.
Instructions
1. Place the garlic and oil in a blender or food processor and blend them together until the garlic is completely pureed into the oil.
2. Pour out as much of the oil as you can and reserve, scraping the inside of the bowl with a spatula.
3. Place the yolks and mustard together in the bowl and pulse them together 3-4 times. Don't let the machine run too long or the blades will heat up and the mixture will separate.
4. With the reserved garlic oil ready, start the machine running on low speed and drizzle in about a third of the oil in a very slow, thin, steady stream. (If using a food processor, keep the white insert in the feed tube; it has a hole in the bottom that lets the oil dribble in at the perfect rate.) Shut off the machine.
5. Add the parsley and basil, pulse them together, then repeat step four with the remaining oil.
6. Squeeze in the juice from half the lemon, and season well with salt and black and white pepper.
Tags: them together, food processor, pulse them, pulse them together