Categories: Dressing/Sauces

Ingredients

• 2 large egg yolks
• 1 tbsp. fresh lemon juice
• 1 tbsp. Dijon
• 2 tsp white wine vinegar
• 1 garlic clove
• 1/2 tsp salt
• 3/4 cup vegetable oil
• 1/4 cup olive oil
• Kosher salt, to taste
• Ground black pepper, to taste
• 1/2 cup fresh basil leaves, loosely packed

Directions

1. Place egg yolks, lemon juice, mustard, vinegar, garlic and salt in the work bowl of a food processor; pulse 4 times to combine. With processor running, add oils in a slow, steady stream until incorporated. Season to taste with salt and pepper. Add basil leaves, and pulse 3 times until finely chopped. Refrigerate for up to 5 days.

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