Basil-Lime Mayonnaise

Directions

1. 1
   In a food processor, pulse the egg with the salt and pepper until foamy and pale, about 1 1/2 minutes.
2. 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. 3
   Add the remaining oil in a slow, steady stream.
4. 4
   When all the oil has been incorporated, slowly add the lime juice, mixing until combined.
5. 5
   Add the basil; pulse until combined.
6. 6
   Let chill before serving.
7. 7
   Fresh mayonnaise can be refrigerated in an airtight container up to 5 days.