Once you taste it, you will know why. And... It's soooo easy.
For all of you who have ever tasted this
4 egg yolks
1 TBS dijon mustard
2-3 garlic cloves, pasted
juice 2-3 lemons
2 cups olive oil, something not too floral and strong tasting, could also mix with any oil
1 bunch basil, leaves picked, left whole
(see video posted below for a visual how-to)
Place in a mini food processor: the yolks, dijon, garlic, salt, pepper and juice of half of a lemon. You need to paste the garlic, with salt, to cut the super potent rawness of the garlic. No one wants dragon breath!
Pulse that together and let it whirl for about 30 seconds. You're working on incorporating everything together and starting to add some air to the emulsion. Note: Each egg yolk can hold up to a cup of liquid - we're doubling the amount of yolks, using four here so that the yolks reach the blades of the food processor, to let the machine do all of the work for you. It also ensures that the emulsify all of the extra add-ins (lemon juice, basil).
Now, with the motor going, you can start to drizzle in the olive oil... What's great about using the mini food prep is that it has tiny little drizzle holes in the lid, which drizzle the oil in at the perfect rate. If you were doing this by hand you would have to whisk FOREVER, then teaspoon by teaspoon, whisk in the oil, making sure to incorporate before adding in more. It's a SLOW process. Works off some of the calories..? This is way faster, fresh mayo in a few minutes.
It may look a little runny at first, but all of a sudden it comes together and BOOM! You have mayo that's the consistency of the jarred stuff. Once you have added half of your oil (around a cup's worth) pour in the juice of 1 lemon. When making mayonnaise you need to keep the egg yolks hydrated so that they keep holding that emulsion. You could use any liquid: water, vinegar, citrus juice... As you all know my favorite ingredient is lemon juice, so why not?! Lemon juice is the best! Not only because it balances the salt, but it lightens and brightens the taste, texture and color of the aioli - all of which make it extra delicious!
Once the lemon goes in, drizzle in the remaining oil. Add in the basil leaves. Basil leaves go brown, veeerrrry quickly. Anytime you're using them you want to cut them right before use. In this instance (also when making the best pesto) add the whole basil leaves into the aioli. The blades quickly chop it down and the oil immediately coats the leaves so that they NEVER go brown, resulting in bright, beautiful color.
Now comes our favorite moment, tasting time! You will probably need to add more lemon juice, salt and pepper, to taste. Seriously now, enjoy, I know you will!