Basil-Lime Mayonnaise

• 1 large egg
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 1 cup canola oil
• 2 teaspoons fresh lime juice
• 1/4 cup finely sliced fresh basil leaves

1. In a food processor, pulse the egg with the salt and pepper until foamy and pale, about 1 1/2 minutes.
2. With the machine running, add the oil through the feed tube, 1 drop at a time, until the mixture starts to thicken (do not stop the machine at this point, or the mayonnaise may not come together).
3. Add the remaining oil in a slow, steady stream.
4. When all the oil has been incorporated, slowly add the lime juice, mixing until combined.
5. Add the basil; pulse until combined.
6. Let chill before serving.
7. Fresh mayonnaise can be refrigerated in an airtight container up to 5 days.

egg, coarse salt, freshly ground pepper, canola oil, lime juice, fresh basil

Taken from www.epicurious.com/recipes/food/views/basil-lime-mayonnaise-392813 (may not work)