Basil Aioli with Mahi Mahi

I don’t know about you, but for me, store bought mayonnaise has a very strange taste that I really don’t like. I love making my own mayo. It sounds hard, but actually you only need three simple ingredients – egg yolk, oil and lemon juice, to make your own mayo at home. It only takes 40 seconds to make it and it tastes 40 times better than the supermarket one.  Aioli is garlic mayonnaise, popular in southern France and usually used as sandwich spread or fries dip. Today I happen to have some basil on hand, so I am making this basil aioli to go with Mahi Mahi. Another simple sauce for your favorite fish.

Basil Aioli

Makes 1/2 cup

1 large egg yolk

2 clove garlic, chopped and ground to a paste

1/4 teaspoon salt

Freshly ground pepper, to taste

1/2 teaspoon Dijon mustard

1 teaspoon lemon juice

1/2 cup olive oil

1/2 cup fresh basil

Place the yolk in a small mixing bowl and whisk until creamy. Add the garlic, salt, pepper, mustard and lemon juice and whisk vigorously to blend well. Then, whisking constantly, add a little bit oil at a time in a steady stream, whisking to create an emulsion between the yolk and the oil. Continue whisking until all the oil has been added (the aioli should be pale yellow and quite thick). Add the basil and whisk well to combine.