Pasta Aioli

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   A food processor would be fabulous but a blender works well too (I used a blender).

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   1.

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   Blend, on a low setting, the egg yolks, mustard, garlic and lemon juice until creamy.

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   2.

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   While pulsing the blender, slowly drizzle in the oils.

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   If using a blender, check your settings.

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   I have a crush button that pulses on is own so I dont have to keep pushing the button!

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   Also, keep your lid on; just remove the little insert and drizzle thru the opening.

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   Your goal is emulsification: creamy, thick and well combined.

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    You can overdo this and actually make the aioli separate, so keep an eye on the sauce and stop as soon as all the oil is added and emulsified.

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    3.

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    Salt and pepper to taste.

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    Add fresh basil (I used 2 tablespoons dried basil).

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    Pour aioli into a plastic container and refrigerate until ready to use.

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    To serve, prepare pasta.

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    Strain and quickly toss with the aioliyou choose the ratios.

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    I used 1/2 the prepared aioli for one meal (for two people.)

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    Refrigerate any leftovers and use within 12 days.

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    Mixing with hot pasta cooks the aioli; it sticks to the pasta beautifully and has a wonderful flavor.

No additional tips available.