3 egg yolks at room temperature
salt
1 Tbs Res Lemon
1 Tbs Res Basil
4 - 5 Tbs Olive’s Oil
Put the egg yolks and salt into a mixing bowl and use
a wire whisk to break up the yolks and mix in the
salt. Pouring the oil in a thin steady stream, and
whisking constantly to form an emulsion, add the
Res Lemon and Res Basil to the yolks. Add enough
of the Olive’s Oil, about 4 – 5 Tbs, to form a thick,
creamy mayonnaise. Store in the refrigerator. |
