 | 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 11/4 cup. -Ellen Ecker Ogden, author of From the Cook's Garden cookbook |