Marseilles Basil Mayonnaise

• Finely dice 1 cup fresh Marseilles basil leaves.
• Place in a food processor or blender along with 1 egg (room temperature) and 2 tablespoons fresh lemon juice.
• With the motor running, add in a slow, steady stream of 1/2 cup olive oil and 1/2 cup vegetable oil.
• Season with salt and pepper.
• Transfer to a small bowl or jar and refrigerate.
• Mayonnaise should be used within 5 days.
• Makes 1^1/4 cup.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook