Vibrant Fresh Basil Emulsion by Ben Lippett

Ingredients

• 200g fresh basil
• 300g neutral oil
• 2 egg yolks
• 1 lemon, juiced
• 0.5 tsp dijon mustard
• 0.5 tsp salt

Instructions

1. Blanch the fresh basil in boiling water for 10 seconds, then immediately shock in an ice bath.
2. Drain the basil thoroughly and squeeze out all excess moisture using a kitchen towel
3. Combine the blanched basil and neutral oil in a high-speed blender; process until completely smooth and vibrant green.
4. Strain the basil oil through a fine-mesh sieve or cheesecloth to remove any solids.
5. In a mixing bowl, whisk together the egg yolks, lemon juice, dijon mustard, and salt until pale and creamy.
6. Slowly drizzle the basil oil into the egg mixture while whisking constantly until a thick, stable emulsion forms.