Best Basil Lime Mayonnaise Recipes

Basil-Lime Mayonnaise image

Provided by Martha Stewart

Yield Makes 1 1/4 cups

Number Of Ingredients 6

1 large egg
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 cup canola oil
2 teaspoons freshly squeezed lime juice
1/4 cup finely sliced fresh basil leaves

Steps:

In the bowl of a food processor, pulse egg with salt and pepper until foamy and pale, about 1 1/2 minutes. With the machine running, add the oil through the feed tube, a 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). Add the remaining oil in a slow, steady stream.
When all the oil has been incorporated, slowly add lime juice, mixing until combined. Add basil; pulse until combined. Let chill before serving.

Basil Lime Mayonnaise image

Provided by Dancer

Yield 1 batch

Number Of Ingredients 4

Steps:

Mix the above ingredients together and let sit in the refrigerator until ready to use.

Nutrition Facts : Calories 1852, Fat 157.1, SaturatedFat 23, Cholesterol 122.2, Sodium 3343.4, Carbohydrate 118.2, Fiber 0.4, Sugar 31.2, Protein 4.8

Basil-Lime Mayonnaise image

Yield Makes 1 1/4 cups

Number Of Ingredients 6

1 large egg
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 cup canola oil
2 teaspoons fresh lime juice
1/4 cup finely sliced fresh basil leaves

Steps:

In a food processor, pulse the egg with the salt and pepper until foamy and pale, about 1 1/2 minutes. 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). Add the remaining oil in a slow, steady stream.
When all the oil has been incorporated, slowly add the lime juice, mixing until combined. Add the basil; pulse until combined. Let chill before serving. Fresh mayonnaise can be refrigerated in an airtight container up to 5 days.