Description
As I cooked my way through The Foster’s Market Cookbook, I stumbled upon a recipe for basil mayonnaise. I don’t even like mayonnaise. I soon discovered that I loved basil mayonnaise. This is the version that I have settled upon with plenty of lemon juice and garlic alongside the basil.
[gallery ids="1665,1667,1668,1670,1669"]Ingredients
Units
Scale
- 1 egg (ideally pasteurized)
- 1 egg yolk (ideally pasteurized)
- 2 Tbs lemon juice
- 2 Tbs champagne vinegar
- 1 Tbs garlic, roughly chopped
- 1 Tbs Dijon or honey mustard
- 1 tsp kosher salt
- 1/4 tsp pepper
- 1/4 cup basil
- 2 cups canola oil
- 1/2 cup olive oil
Instructions
- In a Cuisinart or blender, combine the egg, egg yolk, lemon juice, champagne vinegar, garlic, mustard, salt, and pepper. Blend on high until all ingredients well combined.
- Add the basil and pulse to combine.
- With the blender on low speed, slowly drizzle in the oils. If you add the oil too fast, the mayonnaise will split.
- Refrigerate and enjoy as a mayonnaise substitute in almost any recipe, including crab cakes, a ham and cheese sandwich, or potato salad.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
Keywords: mayo, condiments, basil mayo