Garlic, Basil and Lime Mayonnaise

Years ago I worked in a small restaurant where they made vats of the most delicious mayonnaise which was then used for coleslaw, egg sandwiches, potato salad...the list goes on!

Ever since then I have made it many times, experimenting with different methods and flavours, this is my favourite, full of fresh, zingy flavours.

This method just requires an electric hand whisk or, if you are feeling energetic, a balloon whisk.

Ingredients

A handful of Fresh Basil Leaves (about 20)
1 Small Garlic Clove, roughly chopped
Sea Salt and Black Pepper
1 Large Egg Yolk
1 teaspoon Dijon Mustard
the juice of half a Lime (less if it's a big lime)
200ml Sunflower Oil

• If you have a pestle and mortar put the basil, chopped garlic, sea salt and pepper into the bowl and pound it to a dark green paste.  If you don't you can do this on a chopping board using a large knife to chop and squash it all together.
• Put the egg yolk into a small mixing bowl (the highest-sided bowl you have) then add the dijon mustard and the green basil and garlic paste.
• Measure the oil into a jug and have it ready next to your bowl.
• On a low speed begin to whisk the egg yolk etc. until mixed together then add the lime juice whilst whisking.  Turn the whisk to a faster setting and begin to add the oil, drop by drop.
• Continue to slowly whisk in the oil, as it gets incorporated and the mixture gets thicker you can pour the oil in faster but never faster than a thin stream.
• Once all the oil is incorporated and you have a thick, wobbly, glossy mayonnaise, check for seasoning and transfer to a bowl to serve.
• This can be kept, covered in the fridge, for up to a week.