Basil Aïoli Food

BASIL AIOLI

Steps:

• Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
• Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.

BASIL AïOLI

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)

BASIL AIOLI

Steps:

• * to coddle the eggs, place whole egg (in the shell) into simmering water for 1 minute then remove and chill under cold running water. This is to make sure you have no salmonella in your yolk. You could use pasturized eggs, I suppose.
• Place the garlic (finely chopped), egg yolks and dijon into a stainless steel bowl and whisk together.
• whisk in the lemon juice.
• in a slow stream, add in the olive oil, whisking constantly until it is fully incorporated. This will thicken as it is whisked, so add a bit of water along the way if it gets too thick.
• Season with salt.
• Stir in the basil (very finely chopped).

BASIL AIOLI

Steps:

• In a food processor pulse together basil, olive oil, garlic, lemon juice and hot pepper sauce until smooth.
• Pulse in mayonnaise.
• Put in refrigerator up to 24 hours.
• Choose your vegetables, cut into strips.
• Blanch in boiling water for 1 minute.
• Drain and chill in ice water.
• I used carrots, peppers and green beans.
• I added radishes, tomatoes and cucumbers to the platter after.
• Time does not include the chilling time.