Basil mayonnaise

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.

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