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basil aioli
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5 from 4 votes

Basil Parmesan Sauce

Prep Time10 mins
Course: sauce

Ingredients

  • 2 large egg yolks at room temperature (organic free range eggs are recommended)
  • 3 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon minced garlic
  • 1 tablespoon dijon mustard
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup sunflower oil (canola oil works well here too.)
  • 1/2 cup good olive oil
  • 1/2 cup chopped and packed fresh basil leaves
  • 1/2 cup fresh grated parmesan cheese

Instructions

  • Place the egg yolks, lemon juice, parmesan, mustard, garlic, basil, salt and pepper in the bowl of a food processor fitted with the steel blade and process until smooth. (About 20 seconds.)
  • Combine the 2 oils in a measuring cup. With the processor running, slowly pour the oils into the bowl through the feed tube and process until emulsified.
  • Taste for seasoning. (It is a sauce, so it should have ia good amount of seasoning.)
  • Store the sauce in the refrigerator for at least 3 days. A mason jar works well.