HOMEMADE GARLIC BASIL MAYONNAISE
I didn't invent the technique of making mayonnaise with a stick blender, but since I don't remember who showed me, it's just going to be easier to take credit. If you've never tasted delicious homemade mayonnaise, you've never tasted mayonnaise.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 24
Number Of Ingredients 9
Steps:
- Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby.
- Place basil leaves into boiling water and blanch until leaves are bright green and slightly soft, about 10 seconds. Remove basil leaves with a fine mesh strainer and place into ice water to stop the cooking process. Drain basil, wrap in a paper towel, and gently squeeze to remove excess moisture.
- Place egg yolks into a container with a base slightly larger than the base of a stick blender, such as a measuring cup or large beer glass. Add garlic, lemon juice, salt, cayenne pepper, black pepper, basil leaves, and Dijon mustard to egg yolks. Pour vegetable oil over the top.
- Push stick blender all the way to the bottom of the container. Pulse blender 6 or 8 times, about 1 second per time, until mixture begins to emulsify on the bottom. Once mayonnaise begins to form, raise the stick blender slightly in the container and continue to blend until all oil has run through the blender, mayonnaise is thick, and basil is finely chopped, 10 to 20 more seconds. Taste and adjust seasonings. Transfer to a bowl. Mayonnaise will keep, refrigerated, for 2 to 3 days.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.4 g, Cholesterol 17.1 mg, Fat 14 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.3 g, Sodium 78.7 mg
BASIL MAYONNAISE
Provided by Amanda Hesser
Categories condiments, dips and spreads, side dish
Time 20m
Yield about 1 cup
Number Of Ingredients 9
Steps:
- In a food processor or blender, combine basil, olive oil and a pinch of salt, and puree until smooth. Set aside.
- In a small bowl, whisk together egg yolk, mustard, vinegar and garlic with a little salt and pepper. Whisk in the peanut oil, beginning a drop at a time. Whisk vigorously after each addition of oil, until mixture thickens and emulsifies. As the mayonnaise thickens, you can add the oil faster, in a thin, steady stream.
- Whisk in basil mixture until smooth and homogenous. Adjust seasoning. Keep cold.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 20 grams, Carbohydrate 0 grams, Fat 26 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 72 milligrams, Sugar 0 grams, TransFat 0 grams
SLOW-ROASTED FILET OF BEEF AND BASIL PARMESAN MAYONNAISE
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.
- Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
- Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
- Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.
BASIL MAYONNAISE
Make and share this Basil Mayonnaise recipe from Food.com.
Provided by Cristina Barry
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic.
BASIL MAYONNAISE
Steps:
- Place the egg yolks, lemon juice, garlic, salt and pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the processor running, slowly pour the oils into the bowl through the feed tube and process until emulsified. Add the basil and continue processing until finely pureed. Store the mayonnaise in the refrigerator.
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
TOMATO SANDWICH WITH BASIL MAYONNAISE
Provided by Ina Garten
Time 5m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one
- bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.
BASIC MAYONNAISE
Forget shop-bought and make your own homemade mayonnaise. It takes a little effort but it's well worth it to accompany your favourite dishes
Provided by Good Food team
Categories Condiment
Number Of Ingredients 4
Steps:
- Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you're confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
- Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.
Nutrition Facts : Calories 267 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 0.2 grams sugar, Protein 1 grams protein, Sodium 0.17 milligram of sodium
BASIL MAYONNAISE
Steps:
- Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper.
- The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.
LEMON-BASIL MAYONNAISE
Make and share this Lemon-Basil Mayonnaise recipe from Food.com.
Provided by SoupCookie
Categories Low Protein
Time 7m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Grate rind of lemon and squeeze out all its juice into the mayo. Add basil and black pepper, stir together and enjoy!
Nutrition Facts : Calories 157.1, Fat 13.2, SaturatedFat 1.9, Cholesterol 10.2, Sodium 279.1, Carbohydrate 11.4, Fiber 0.9, Sugar 2.5, Protein 0.6
BASIL GARLIC MAYONNAISE
Categories Condiment/Spread Food Processor Herb Side Quick & Easy Mayonnaise Summer Gourmet
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- Pulse basil, garlic, salt, and cayenne in a food processor until finely chopped. Add mayonnaise and blend until smooth. Chill, covered, 1 hour (for flavors to develop).
BASIL-LIME MAYONNAISE
Homemade mayonnaise, bright with the flavors of basil and lime, is an easy-to-make, refreshing dip. Use this as a dip for our Fried Green Tomato Wedges.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 6
Steps:
- In the bowl of a food processor, pulse egg with salt and pepper until foamy and pale, about 1 1/2 minutes. With the machine running, add the oil through the feed tube, a drop at a time, until the mixture starts to thicken (do not stop the machine at this point or the mayonnaise may not come together). Add the remaining oil in a slow, steady stream.
- When all the oil has been incorporated, slowly add lime juice, mixing until combined. Add basil; pulse until combined. Let chill before serving.
BASIL AND GARLIC MAYO
This looks fantastic. An epicurious.com find--I have been looking for good healthy (and CREATIVE) lunch bag stuff when classes start up again....this will keep for up to one week in the fridge if covered well.
Provided by spatchcock
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Blend first three ingredients in food processor until basil is finely chopped.
- Add mayonnaise.
- Enjoy on your favorite sandwich!
CHICKEN WITH BASIL MAYONNAISE
I got this recipe out of the St.Cloud Times a couple of weeks ago. I added a bit of garlic (can't cook without it). This is a great way to use up left-over chicken!
Provided by canarygirl
Categories Chicken
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Beat together the mayo, basil, garlic and vinegar in a bowl until smooth.
- In a large bowl, combine the watercress and 2 tablespoons of the basil mayo.
- Toss until the leaves are lightly coated.
- Divide evenly among 6 plates.
- To the same bowl, add the beans, chicken, tomatoes and 1/4 cup of the dressing.
- Season with salt and pepper.
- Stir to combine.
- Divide evenly and place atop the watercress.
- Garnish with sliced basil and a spoonful of the dressing.
Nutrition Facts : Calories 161.3, Fat 8.9, SaturatedFat 2.5, Cholesterol 42.6, Sodium 62.8, Carbohydrate 8.1, Fiber 3, Sugar 4, Protein 13.4
BASIL PESTO MAYONNAISE
This is far too easy to be so good! Try this on any sandwich - grilled paninis, wraps, even grilled cheese! Terrific on chicken, just spread on chicken on bake. How about a dip?! I could go on.... Enjoy!
Provided by Nif_H
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Mix well and refrigerate, preferably for at least an hour and up to 24 hours.
SPICY BASIL MAYO SUMMER CONDIMENT
Nice condiment for pork sandwiches, fries, burgers, or any summer foods!
Provided by BMG
Categories Side Dish Sauces and Condiments
Time 5m
Yield 6
Number Of Ingredients 3
Steps:
- Combine mayonnaise, sriracha sauce, and basil in a bowl. Refrigerate until serving.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 1.9 g, Cholesterol 13.9 mg, Fat 29.1 g, Fiber 0.4 g, Protein 0.5 g, SaturatedFat 4.4 g, Sodium 420.2 mg, Sugar 0.4 g
More about "basil mayonnaise recipes"
BASIL MAYONNAISE RECIPE | MYRECIPES
From myrecipes.com
Servings 1.5Total Time 10 mins
- Process all ingredients in food processor or blender until smooth, stopping to scrape down sides. Store in an airtight container in the refrigerator up to 1 week.
- Garlic-Chili Mayonnaise: Omit lemon rind and basil. Substitute fresh lime juice for lemon juice. Stir together mayonnaise, juice, and 2 Tbsp. Asian garlic-chili sauce. Makes about 1 cup.
25 BEST BASIL RECIPES | WAYS TO USE UP FRESH BASIL - FOOD COM
From foodnetwork.com
Author By
BURGERS WITH BASIL MAYONNAISE | CANADIAN LIVING
From canadianliving.com
HOMEMADE GARLIC BASIL MAYONNAISE - CANADIAN BUDGET BINDER
From canadianbudgetbinder.com
BEST BLT (WITH BASIL MAYO) - FARM TO JAR FOOD
From farmtojar.com
BASIL MAYO | BAD MANNERS
From badmanners.com
BASIL MAYONNAISE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ITALIAN BASIL MAYONNAISE (CHEATER AIOLI!) • KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
HOW TO MAKE BASIL MAYONNAISE • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
BASIL MAYONNAISE - GLUTEN FREE RECIPES
From fooddiez.com
BASIL IN WARRENTON, VA
From frostdate.com
BASIL MAYONNAISE - RECIPES - SUR LE PLATSUR LE PLAT
From surleplat.com
GARLIC BASIL MAYONNAISE - AN EASY FLAVORED MAYONNAISE
From mantitlement.com
HOMEMADE BASIL MAYONNAISE - RECIPE! - LIVE. LOVE. LAUGH. FOOD.
From genabell.com
BASIL MAYONNAISE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BASIL AND GARLIC MAYONNAISE RECIPE - BON APPéTIT
From bonappetit.com
BEST CHILI BASIL EVER!! - FAANG THAI RESTAURANT - TRIPADVISOR.CA
From tripadvisor.ca
BASIL MAYONNAISE - QUICK AND EASY - SPECIAL FOOD
From boileddinner.com
BEEF FILLET WITH BASIL MAYONNAISE RECIPE - FOOD REPUBLIC
From foodrepublic.com
BASIL MAYONNAISE – BASILICO FOOD
From basilicofood.ca
BASIL MAYONNAISE - FULL BELLY FARM
From fullbellyfarm.com
BASIL MAYONNAISE (TWO INGREDIENTS ONLY!)- URBAN FARMIE
From urbanfarmie.com
BASIL AND SUN-DRIED TOMATO MAYONNAISE | CANADIAN LIVING
From canadianliving.com
OVEN-POACHED SALMON WITH BASIL MAYONNAISE | CANADIAN LIVING
From canadianliving.com
VEGAN BASIL MAYONNAISE – BASILICO FOOD
From basilicofood.ca
BASIL MAYONNAISE - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
BASIL AND PARMESAN MAYONNAISE RECIPE - SERIOUS EATS
From seriouseats.com
BEST CHILI BASIL EVER!! - FAANG THAI RESTAURANT
From tripadvisor.com
BEST LENTIL BURGERS WITH LEMON-BASIL MAYONNAISE RECIPES | FOOD …
From foodnetwork.ca
LEMON-BASIL MAYONNAISE RECIPE | MYRECIPES
From myrecipes.com
HOMEMADE BASIL-GARLIC MAYONNAISE - COOKING WITH MAMMA C
From cookingwithmammac.com
#15-minutes-or-less #time-to-make #course #preparation #low-protein #condiments-etc #easy #dietary #garnishes #low-in-something #3-steps-or-less
You'll also love