Ingredients

• 3 large egg yolks, at room temperature
• 3 tbsp freshly squeezed lemon juice
• 1/2 cup freshly grated Parmesan cheese (see Chef’s Note)
• 1 tbsp Dijon mustard
• 1/2 cup chopped fresh basil leaves, lightly packed
• 1/2 tsp minced garlic
• Kosher salt and freshly ground black pepper
• 1 cup vegetable oil (I prefer Avocado oil), at room temperature
• 1/2 cup good olive oil, at room temperature

Instructions

Place the egg yolks, lemon juice, Parmesan cheese, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade.  Process for 20 seconds, until smooth.  Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup.   With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion.  Taste for seasonings—the mayo is a sauce, so it should be highly seasoned.

Store in the refrigerator until ready to use;  it will keep for up to a week.

Chef’s Note:  If you use the steel blade in your processor to “grate” the Parmesan cheese, it will end up with small chunks like tiny pebbles and will add a lovely texture to the mayonnaise.

Recipe adapted from Ina Garten