Homemade Basil Mayonnaise is a delicately creamy treat to have on hand this summer for dipping and spreading on so many wonderful things. It’s light green hue lets you know that it’s packed with herby basil and makes an elegant accompaniment to grilled fish or chicken, or it can be used as a sauce on so many other splendid foods like fresh vegetables, or used to spread on sandwiches.
Making your own mayonnaise is a deliciously simple thing to do and can be whipped up in a food processor in no time. Fresh basil and a clove of garlic make the base of this homemade mayo and after a couple of egg yolks, some lemon juice and oil are added, it whirls into a creamy existence in minutes. The outcome is marvelous and so seductive, when paired with just the right summertime dishes.
I served mine with jumbo shrimp, hot off the grill, but then used the remaining to spread over a crusty piece of bread and topped it with prosciutto. It also would be lovely with burrata cheese, or sliced buffalo mozzarella, or even drizzled over grilled tomatoes, when they’re ripe for picking. This herby mayonnaise is so versatile, it could be thought of a sauce as much as a spread.
1 bunch basil leaves, about 1 cup
1 clove garlic
2 egg yolks
juice of 1/2 lemon
pinch of salt & pepper
1/2-2/3 cup vegetable or grapeseed oil
(Makes about 1 Cup)
- In a food processor, add basil leaves and garlic clove. Pulse several times until coarse texture.
- Add egg yolks, lemon juice, salt and pepper. Pulse twice more.
- While processor is running, slowly drizzle oil through feed tube. Do not drizzle too quickly. Puree until creamy smooth.
- Remove and place in bowl to serve, or store in a sealed container in refrigerator until ready to use. Enjoy!