Recipe information
Yield
makes 1 cup
Ingredients
1 large egg yolk (see Note)
1/4 cup rice vinegar
1/2 cup canola oil
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/4 cup fresh cilantro leaves
1/2 shallot, coarsely chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Preparation
Step 1
Combine all the ingredients in a blender. Puree on high speed until thick and creamy and the color of jade, roughly 1 minute.
Ingredient note
Step 2
Raw Egg
Step 3
The FDA suggests caution in consuming raw eggs due to the slight risk of salmonella or other food borne illness. To reduce this risk, I recommend you use only fresh, clean, properly refrigerated, grade A or AA, preferably organic eggs with intact shells, and avoid contact between the yolks or whites and the shell.
