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 Ina Garten Bio & Top Recipes
Categories condiment
Time 10m
Yield about 2 cups
Number Of Ingredients 8
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.
SEA BASS WITH WILD GARLIC MAYONNAISE
Our crispy sea bass with wild garlic mayonnaise is perfect for a dinner party main. If you can't find wild garlic, try using fresh basil instead
Provided by Tom Kerridge
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- To make the wild garlic mayo, heat the oil in a pan, then tip into a blender with the wild garlic. Blend for 2 mins, then pass the oil through a sieve into a jug. Put the yolk in a medium bowl with the mustard. Gradually whisk the green oil into the yolk until it thickens. Whisk in the anchovies and a pinch of salt. Put in the fridge. Can be made a day ahead.
- Heat the oil in a non-stick frying pan and add the fish, skin-side down. Season with salt and cook over a medium heat for 4 mins, pressing down with a spatula, until the flesh has changed colour and the edges look golden. Turn over and cook for another 1 min. Once cooked, put on a serving plate, spoon on the mayo and serve with lemon wedges.
Nutrition Facts : Calories 381 calories, Fat 35 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 0.3 grams fiber, Protein 16 grams protein, Sodium 0.4 milligram of sodium
GARLIC MAYONNAISE
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is bursting with fresh garlic flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 1/3 cups
Number Of Ingredients 6
Steps:
- Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
- Add mustard, garlic, and lemon juice. Pulse ingredients until well combined.
- With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
- Refrigerate in an airtight container, up to 1 week.
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!
BASIL AND GARLIC MAYONNAISE
Categories Condiment/Spread Food Processor Garlic No-Cook Low Fat Quick & Easy Mayonnaise Vinegar Basil Summer Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 4
Steps:
- Combine basil, garlic, and red wine vinegar in a processor. Blend until basil is finely chopped. Add mayonnaise and blend until smooth.
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).
TOMATO SANDWICH WITH BASIL MAYONNAISE
Provided by Ina Garten Bio & Top Recipes
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.
COLD LOBSTER WITH GARLIC AND BASIL MAYONNAISE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To cook lobsters, pour about 2 inches of water in the bottom of a large kettle or steamer. Add salt, peppercorns, red-pepper flakes, bay leaf and thyme. Bring water to a boil. Place lobsters in kettle and cover tightly. Return to a boil and cook over high heat for about 12 minutes. Remove lobsters and let them cool.
- To make mayonnaise, combine egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Mix well with a wire whisk.
- Add oil in a thin stream while beating vigorously with a wire whisk. When mixture is thick and smooth, stir in remaining ingredients and blend well. Cover until ready to serve.
- Before serving, split lobsters in half lengthwise and crack claws. Remove and discard small sacs near the eyes. Remove intestines through the middle of the tail. Serve at room temperature with mayonnaise.
GARLIC BASIL SPREAD
This garlic and basil spread gives ordinary sandwiches a kick.
Provided by Allrecipes
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Combine basil leaves, garlic, and red pepper flakes in a food processor or blender. Pulse 3 to 4 times. Slowly pour in canola oil and olive oil and blend until thick and creamy, about 30 seconds. Add additional oil if needed to make the spread smoother.
Nutrition Facts : Calories 133.1 calories, Carbohydrate 2.4 g, Fat 13.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.5 g, Sodium 1.4 mg, Sugar 0.1 g
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.
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