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Prep Notes (one per line)
Eggs - yolks only, bring to room temperature Lemons - juice to yield 3 tbl Parmesan - grate Basil - chop Garlic - mince — look at you, operating like a highly paid adult. Vegetable oil - bring to room temperature Olive oil - bring to room temperature
Instructions
Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tbl salt, and 1 tsp pepper in a food processor fitted with the steel blade, while acting like this outcome was inevitable. 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 mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use, it will keep for up to one week.
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