5 Minutes Basil And Parmesan Mayonnaise Recipes
BASIL AND PARMESAN MAYONNAISE RECIPE
Steps:
- Place egg yolk, basil, parmesan, anchovies, water, lemon juice, garlic, and mustard in the work bowl of a food processor fitted with a steel blade. Pulse until basil is finely chopped and all ingredients are thoroughly combined.
- With motor running, slowly drizzle in oils through feed tube. Season with salt to taste. Use immediately or transfer to an airtight container and store in refrigerator for up to 5 days.
Nutrition Facts : Calories 147 kcal, Carbohydrate 0 g, Cholesterol 30 mg, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, Sodium 79 mg, Sugar 0 g, Fat 15 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g
SLOW-ROASTED FILET OF BEEF AND BASIL PARMESAN MAYONNAISE
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.
- Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
- Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
- Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.
5 MINUTES BASIL AND PARMESAN MAYONNAISE
5 minutes. That's all it takes to do this mayonnaise with Parmesan and Basil.
Provided by Tomas Andersson
Time 5m
Number Of Ingredients 7
Steps:
- Add all ingredients to a narrow jar, just wide enough for the head of the hand blender.
- Run the hand blender for a few seconds or until you've got a thick, creamy consistency.
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