Basil Mayonnaise
From The Art of Simple Food II, by Alice Waters
We frequently make our own mayonnaise here. Once you get the hang of it, it’s a cinch, and takes so much better than the store bought version.
1/2 bunch basil (about 1/2 cup lightly packed leaves)
salt
1 egg yolk
1 teaspoon water
1 cup olive oil (if your olive oil is very strong, cut it with a bit of vegetable oil, or it will take over everything else in the mayo)
Pick the leaves from your basil. Coarsely chop them and pound them to a paste with a mortar and pestle. Add the salt and pound that in too. Add the egg yolk and water and blend well with a whisk. Transfer to a mixing bowl. Measure your olive oil into a cup or pitcher with a spout. Very slowly (and I mean VERY slowly), dribble the oil into the egg yolk, whisking constantly. Continue to add the oil, a small bit at a time, and whisk, whisk, whisk, until all of the oil is emulsified into the egg/basil mixture. If it is too thick, you can thin it out at the end with a bit of water or lemon juice. Adjust for salt.