- Yield 1 cups
This sauce makes a great accompaniment to grilled meats and fish.
- 1 whole egg
- 1 -- lemon
- 3 tablespoons Champagne vinegar
- 1 cup basil leaves
- 1 tablespoon Dijon mustard
- 3/4 cup grape seed oil
- 1/4 cup basil olive oil
- Blanch the basil leaves in boiling water for 10 seconds and place them quickly into ice water. Dry the basil and place it in the blender with the egg, lemon juice, vinegar, and mustard and puree for 30 seconds. Drizzle in the oil slowly while the blender is on a medium speed. As the sauce begins to thicken, carefully help it to move in the blender with a rubber spatula. Be very careful not to let the blades of the blender hit the spatula.
Recipe reprinted with permission from A Life by the Sea by: Chef Dean James Max (Boca Raton, Fl., 2005).