Basil mayonnaise

[ksmith]

Good on crabcakes. Sliced turkey. It’s an adaptation of an Ina Garten recipe–she calls for fresh basil, but I have a ton of the Penzey’s dried stuff (French and Californian), so I used that.

I used Smart Choice spread, but mayo would of course work; Miracle Whip might be too spicy.

1/4 cup mayo
1-1.5 teaspoons dried basil (or to taste)
a little lemon zest
1 teaspoon lemon juice

I also added a teaspoon of a Penzey’s blend called “Forward,” which contains hotter black pepper and rosemary, among other things.

Stirred it all together. When fresh, the lemon overwhelms–it needs to sit overnight for the basil to come through.

Someday I may try to make mayo from scratch, but for now I don’t use it enough to make it worth the ingredients.

Mirrored from Kristine Smith.

Comments

[threeoutside.livejournal.com]

When I let myself run out of store-bought mayo, I have learned to make real mayo in the blender. IIRC, it needs vegetable oil and an egg, some paprika...and I think that's it. Maybe a little lemon juice?

I have never been much of a mayo lover - but fresh, homemade mayo is a TOTALLY different story.

Thanks for this recipe, it looks good!

[harnessphoto.livejournal.com]

Sounds amazing.

[kristine-smith.livejournal.com]

I know I will try it eventually. My food processor has a 4-cup insert, so I may make a small amount. I doubt it keeps as long as the jarred stuff.

[kristine-smith.livejournal.com]

It was good.

[threeoutside.livejournal.com]

They *say* not to keep it more than a day or two, but I have used it for up to a week afterwards, carefully refrigerated of course, and it was fine. I don't make it unless I'm desperate because there's only me, and one egg makes two cups. No way can I go through 2 cups of mayo in a week!