Basil-Lime Mayonnaise

1. 1

   In a food processor, pulse the egg with the salt and pepper until foamy and pale, about 1 1/2 minutes.

2. 2

   With the machine running, add the oil through the feed tube, 1 drop at a time, until the mixture starts to thicken (do not stop the machine at this point, or the mayonnaise may not come together).

3. 3

   Add the remaining oil in a slow, steady stream.

4. 4

   When all the oil has been incorporated, slowly add the lime juice, mixing until combined.

5. 5

   Add the basil; pulse until combined.

6. 6

   Let chill before serving.

7. 7

   Fresh mayonnaise can be refrigerated in an airtight container up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.