I used this as a lobster tail dipping sauce, but it is perfect for this time of year.
- 1 room-temperature egg
- 2 TBSP apple cider vinegar
- 1/2 tsp. ground mustard
- 1 small clove garlic
- 1/4 tsp salt
- 1/2 tsp dried basil (or 2 TB fresh*)
- Pinch paprika
- Pinch cayenne
- A little more than 1 cup light olive oil
Add all ingredients except for olive oil to food processor.
Blend for about a minute and slowly add the olive oil. I just pour it in to the little spout on top and let it drip through.
Let blend until olive oil is fully incorporated and a mayo texture is achieved.
Chill and serve!
*I used a handful of herbs. Mostly basil, but several leaves of lemon balm. Plus a splash of lemon.