Whisk egg yolks in a bowl. Continue to whisk and pour in oil in
a very
slow trickle, until it has all been absorbed. Still whisking,
add salt,
pepper and lemon juice to taste. Stir through basil, parsley and
nuts to
give a smooth very thick sauce.
If the mayonnaise appears to be curdling, continue its preparation
to the
finish. Beat another egg yolk in a clean bowl and gradually whisk
in the
curdled sauce. The mayonnaise will keep, covered and chilled,
for up to
24 hours.
This is delicious served over hot fresh herb fettuccine or with
cold
shellfish and sugar snap peas in a pasta salad. It is less successful
if
made with a food processor of blender.
Recipe from The New Pasta Cookbook
Note: Raw eggs can contain salmonella (about 1 in 20,000 eggs might be contaminated), but there are egg white products on the market which can be used safely. People in high-risk groups are the elderly, small children, pregnant women and those with compromised immune systems. If you aren't sure of your eggs, egg substitute can be used to make the mayonnaise. Egg yolk powder (pasteurized and dried) can be found in the King Arthur Catalog
Blender Mayonnaise