Constance
Master Chef
I found this recipe and thought it might be a good way to utilize all the fresh basil we have coming on right now.
Garlic Basil Mayonnaise
Ingredients
1/3 cup vegetable oil
1 egg
4 to 7 garlic cloves to taste
1/2 cup spicy globe or lemon basil, tightly packed
1/4 tsp dry mustard or 1 tsp Dijon-style mustard
1 tbsp lemon juice or cider vinegar
Dash of sugar
Salt and pepper to taste
2/3 cup olive oil
Instructions
Put all ingredients except the olive oil in a blender or food processor fitted with a steel blade. Puree for 1 minute, then slowly add the olive oil with the machine still running. Stop as soon as all the olive oil has been added and the oil has emulsified. Do not overblend.
A tablespoon of hot water blended into the finished mayonnaise will stabilize it.
Try this spread with meats, grilled chicken, and vegetables, on sandwiches, and in salads.
Yield: about 1 cup
Garlic Basil Mayonnaise
Ingredients
1/3 cup vegetable oil
1 egg
4 to 7 garlic cloves to taste
1/2 cup spicy globe or lemon basil, tightly packed
1/4 tsp dry mustard or 1 tsp Dijon-style mustard
1 tbsp lemon juice or cider vinegar
Dash of sugar
Salt and pepper to taste
2/3 cup olive oil
Instructions
Put all ingredients except the olive oil in a blender or food processor fitted with a steel blade. Puree for 1 minute, then slowly add the olive oil with the machine still running. Stop as soon as all the olive oil has been added and the oil has emulsified. Do not overblend.
A tablespoon of hot water blended into the finished mayonnaise will stabilize it.
Try this spread with meats, grilled chicken, and vegetables, on sandwiches, and in salads.
Yield: about 1 cup