I prepare my mayonnaise by hand to allow better control over the emulsification process. It still takes only about 5 minutes to make. If you prefer, you can use a food processor; just be sure to add the olive oil very slowly to ensure your mayonnaise emulsifies properly. Also, to avoid the strong flavor of regular extra virgin olive oil, I use only light tasting olive oil in my mayonnaise. This is great served as a dipping sauce with grilled shrimp.


Ingredients
2 egg yolks
2 tsp Dijon mustard
3 tsp lemon juice
1 cup extra light olive oil
sea salt
freshly ground black pepper
2 cups firmly packed fresh basil
2 garlic cloves, minced

Preparation

1. Pulse basil and garlic in a food processor until finely chopped. Set aside.
2. Place egg yolks, 1 tsp mustard, and 1 tsp lemon juice in a medium bowl. Whisk to combine.
3. Slowly whisk in olive oil, a little at a time, until mixture emulsifies. Continue adding olive oil until mixture is thick and creamy. Add remaining mustard and lemon juice, whisking to incorporate.
4. Fold in chopped basil and garlic. Season with salt and pepper.
5. Refrigerate for at least 30 minutes to allow flavors to combine. Mayonnaise can be refrigerated in an airtight container for up to 1 week.

Source:
http://www.paleotable.com/2011/01/basil-mayonnaise.html 

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