EASY BASIL AIOLI
You'll want to use this incredible basil aioli on everything! It's quick and easy to make, featuring this fresh and peppery green herb. Variation: try Pesto Aioli!
Provided by Sonja Overhiser
Categories Sauce
Time 5m
Number Of Ingredients 5
Steps:
- Mince the garlic as finely as possible. Then use the side of your knife blade to mash and grind it into a paste. (Alternate method: you can combine all ingredients in a food processor and blend until smooth.*)
- Mince the basil as finely as possible.
- Whisk together the garlic and basil with the white wine vinegar, yellow mustard, and mayonnaise. Keeps in the refrigerator for 2 weeks.
Nutrition Facts : ServingSize 1 tablespoon, Calories 141 calories, Sugar 0.4 g, Sodium 103.2 mg, Fat 11.1 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 9.1 g, Fiber 0.6 g, Protein 1.9 g, Cholesterol 6.2 mg
SUNNY'S EASY BASIL AND GARLIC OIL
Steps:
- To steep the oil: In a small pot on the lowest heat setting, add the oil, basil and garlic. Cook on low for 20 minutes.
- Strain the oil using a fine-mesh sieve and cool to room temperature. Add the fresh basil leaves to finish. Store in the fridge and keep for 1 week.
BASIL OIL
Provided by Food Network
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- In a large saucepan of simmering water, blanch the basil leaves for 2 minutes, then drain and squeeze out as much water as possible. In a blender, combine the basil with 1/2 cup of the olive oil and blend for 1 to 2 minutes, scraping down the sides as necessary, until very smooth. Add the remaining oil, blend just to mix and pour into a large jar. Cover tightly and let sit overnight in the refrigerator. Strain the oil through a double-thickness of slightly dampened cheesecloth into a clean glass jar. Cover tightly and use as directed in th recipe or refrigerate for up to 2 days.
BASIL OIL (AND OTHER HERB FLAVORED OILS)
Steps:
- In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
- It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.
SIMPLE GARLIC BASIL OIL
A very quick and easy, yet elegant dipping oil that goes great with crusty bread and salad, or pour over plain pasta for a flavorful dish.
Provided by Meghan
Categories European
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place all ingredients in blender and process until smooth and uniformly green.
- Serve with crusty bread for dipping or over pasta.
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