Summer time is here and with it an abundance of fresh produce in the gardens. I don’t have a green thumb but fortunately I have friends who do and who let me go shopping in their back yard. The other day I found lots of Lemon Basil in my friends herb garden. What a delicious smell and taste. It’s almost as if smelling a fresh lemon. But what to do with all this basil? The citrus smell and taste should be great in a mayonnaise! Sure enough, the result is wonderful. So here is the recipe for my
Lemon Basil Mayonnaise
2 fresh large egg yolks
3 Tbsp lemon juice (fresh is best but the one form a bottle will do as well)
1/2 cup freshly grated Parmesan cheese (If you don’t have fresh cheese use good quality pre-grated Parmesan)
1 Tbsp Dijon mustard
1/2 tsp salt
1 tsp fresh ground pepper
1- 1 1/2 cup chopped lemon basil leaves, lightly packed
1/2 tsp minced fresh garlic
1 cup vegetable oil (I like Canola oil best)
Make sure the egg yolk and the oil are at room temperature for best results. Place the egg yolks, lemon juice, salt, pepper, mustard, basil, garlic, and a little of the oil into the food processor. Process until smooth. If too dry add a bit more oil. Now slowly add the oil through the lid opening into the mixture while the processor is running until you have a thick emulsion. Add oil if needed. You might need a bit more salt. I’m always very careful with salt, it’s easier to add then to take it out later 🙂
Enjoy on a sandwich, burger (my favorite, topped with fresh garden tomatoes), on grilled chicken breast or in a salad. Refrigerated, the mayonnaise should keep for at least a week.
So what do YOU do with your basil?