Basil mayonnaise is a sauce to accompany dishes and is a fragrant and tasty variant of the classic mayonnaise. Excellent with salads, especially rice, potato and cold pasta, but also with french fries and grilled fish. The fresh taste of basil will give your dishes an extra touch. To make it you will need eggs, oil, lemon juice, basil, salt and pepper, to be mixed together with an immersion mixer. Here’s how to prepare it in just a few minutes.
INGREDIENTS FOR BASIL MAYONNAISE
EXTRA VIRGIN OLIVE OIL 400 gram
1/2 LEMON JUICE
BASIL 10 leaves
SALT UP 1 pinch
Pepper as needed
Amount per serving
% Daily Value*
Total Fat 34.8g 45%, Saturated Fat 5.2g 26%, Cholesterol 38mg 13%, Sodium 2mg 0%, Total Carbohydrate 0.2g 0%, Dietary Fiber 0g 0%, Total Sugars 0.1g, Protein 0.5g, Vitamin D 3mcg 17%, Calcium 5mg 0%, Iron 0mg 1%, Potassium 7mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to make basil mayonnaise
Put the egg yolks in a bowl, add salt and pepper and begin to blend with the hand blender, adding the oil slowly. As soon as the mayonnaise begins to thicken, add the lemon juice a little at a time, alternating it with the oil. Finally, add the basil leaves, continuing to blend, until you reach the desired creaminess. Once ready, transfer the basil mayonnaise into a glass jar and use it to accompany your dishes.
You can replace one of the yolks with 1 tablespoon of mustard, which will facilitate the emulsion of the mayonnaise.
Instead of extra virgin olive oil, you can instead use sunflower oil, which will give the basil mayonnaise a less intense flavour.
To favour the emulsion and to prolong the conservation of the basil mayonnaise, you can add 30 g of white vinegar.
Use very fresh eggs at room temperature for the success of your Basilico mayonnaise.
Alternatively, you can prepare the basil and ginger mayonnaise, with a more aromatic flavour. Put 1 tablespoon of mustard, 1 whole egg, 1 tablespoon of apple cider vinegar, 1/2 teaspoon of salt, the juice of 1/2 lemon and 100 ml of seed oil in the jug. Blend for about ten seconds. Add another 100 ml of oil and lemon juice and blend again until the mayonnaise is firm.
You can keep the basil mayonnaise in the fridge for a maximum of 3 days, with the jar tightly closed.