Easy Homemade Mayonnaise
Homemade Garlic Basil Mayonnaise
If you've never tasted delicious homemade mayonnaise, you've never tasted mayonnaise! This recipe adds fresh basil for extra flavor. Mayonnaise can be used as a spread on sandwiches or burgers, it can also be used as a salad dressing. Mayonnaise can protect the human liver and improve the detoxification ability of the liver, because the lecithin contained in the egg yolk can promote the regeneration of liver cells and increase the protein content in the plasma. Eating more mayonnaise can promote the body's metabolism and improve the body's immunity to reduce the occurrence of various liver diseases. But it is not advisable to eat too much, it will cause obesity.
1 cup fresh basil leaves
2 egg yolks
3 cloves of garlic
2 tablespoons fresh lemon juice
¾ teaspoon salt, or to taste
1 pinch paprika, or to taste
freshly ground black pepper to taste
1 teaspoon Dijon mustard
1.5 cups vegetable oil
Bring a pot of water to a boil. Have a bowl of ice water ready and set aside.
Blanch the basil leaves in boiling water until the leaves are bright green and slightly soft, about 10 seconds. Remove basil leaves through a fine mesh strainer and place in ice water to stop the cooking process. Drain basil, wrap in paper towels, and squeeze lightly to remove excess moisture.
Put the egg yolk into a Geedel hand food chopper with Large capacity (3 cup). Add the garlic, lemon juice, salt, cayenne, black pepper, basil leaves, and Dijon mustard to the egg yolks. Pour vegetable oil over it.
Swirl the handle for about a minute, until the mixture begins to emulsify on the bottom. Once the mayonnaise begins to form, continue whisking until all the oil is emulsified, the mayonnaise has thickened, and the basil is chopped, swirling for another 10 to 20 seconds. Taste and adjust seasoning. Transfer to a bowl. Mayonnaise can be kept refrigerated for 2 to 3 days.