You are here: Home » Recipes » Basil Aioli Basil Aioli Recipe by Favorite Recipes Press Yield 1 cups This sauce makes a great accompaniment to grilled meats and fish. PrintEmail Ingredients 1 whole egg1 -- lemon3 tablespoons Champagne vinegar1 cup basil leaves1 tablespoon Dijon mustard3/4 cup grape seed oil1/4 cup basil olive oil Instructions 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).