Monday, July 20, 2015


This basil mayonnaise is a gorgeous green and tastes superb! So summery and full of the bright basil flavour that enhances any summer vegetable, especially when simply prepared by steaming. Pair with a light crisp rosé and some fresh bread for an easy meal.

Although mayonnaise can be made in a food processor, whisking by hand gives you more control over it and will help prevent it from breaking. It will also build excellent arm strength! 

Basil Mayonnaise
makes: approximately 1 cup

- 2 egg yolks
- 1 tsp salt
- juice of 1 lemon
- 1 cup neutral oil (rice bran, safflower, sunflower, or any other neutral oil - not olive oil)
- 1/2 cup packed basil leaves
- 1/2 cup packed parsley leaves
  1. Make the basil oil: Put the parsley and basil leaves into a blender jar (not a food processor) and pour 3/4 cups of the oil over the leaves. Blend until smooth. Strain the oil into a bowl using a fine-mesh strainer or a chinois, pressing the solids down to get all the oil out.
  2. In a large bowl, whisk the egg yolks, lemon juice, and salt until pale yellow and slightly thickened. Start adding the basil oil in a thin stream, whisking continuously until the mixture starts to thicken and fluffs up. If it gets too thick and hard to whisk before most of the oil is used up, add 1 tbsp. lemon juice and carry on whisking while adding oil. Whisk until the oil is incorporated into the mix and you have a fluffy mayonnaise. Over-whisking will break the mayo! If that happens, you'll have to either start over or salvage it using another egg yolk, a clean bowl, and a lot more whisking while gradually adding the broken mayo! Try to avoid breaking the mayo :-)
  3. Enjoy immediately with steamed or roasted vegetables or seafood, or in any way you wish. Refrigerate leftovers for a few weeks.

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