Basil Emulsion

Name: Basil Emulsion
Prep time: 80 min
Cook time: 5 min
Total time: 85 min
Yield: 4 servings
Ingredients: 200 g Basil; 300 g Vegetable oil; 2 pc Egg yolk; 1 pc Lemon; 0.5 tsp Dijon mustard; Salt to taste

by BEN LIPPETT@dinnerbyben

A bright green basil emulsion made from blanched basil oil, egg yolk, Dijon and lemon.

Open in Guston

1 h 25 min
1 h 25 min total
4 servings
Medium difficulty

Nutritionper serving

1 serving ≈ 149 g

707 kcal
Protein: 3.1 g, 2% of calories
Fat: 77.6 g, 97% of calories
Carbs: 3 g, 2% of calories

Estimated from the ingredients.

Summer #basil-emulsion #basil-mayonnaise

Cookware

Saucepan

Contains

Eggs

Allergens are auto-detected and may be incomplete. Always double-check the ingredients.

Steps6

Step 1. Blanch the basil
Boil water, add the stalks and all, then move the leaves into ice water and squeeze out the excess water.
Step 2. Blend basil with oil
Weigh the neutral oil, add it to the blender jug with the squeezed , and blend until smooth.
Vegetable oil
Step 3. Strain the green oil
Pour the blended mixture through a cloth-lined filter into a jug and let it drip through for about an hour.
Vegetable oil
Step 4. Whisk yolks with mustard
Whisk the , and juice together in a bowl.
Step 5. Whisk in the green oil
While whisking, slowly stream in the green oil to emulsify the sauce.
Vegetable oilEgg yolk
Step 6. Season the emulsion
Season the finished basil emulsion with .