Basil And Garlic Mayo Recipes

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HOMEMADE GARLIC BASIL MAYONNAISE



Homemade Garlic Basil Mayonnaise image

I didn't invent the technique of making mayonnaise with a stick blender, but since I don't remember who showed me, it's just going to be easier to take credit. If you've never tasted delicious homemade mayonnaise, you've never tasted mayonnaise.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 24

Number Of Ingredients 9

1 cup fresh basil leaves
2 egg yolks
3 cloves garlic, finely minced
2 tablespoons fresh lemon juice
¾ teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 teaspoon Dijon mustard
1 ½ cups vegetable oil

Steps:

  • Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby.
  • Place basil leaves into boiling water and blanch until leaves are bright green and slightly soft, about 10 seconds. Remove basil leaves with a fine mesh strainer and place into ice water to stop the cooking process. Drain basil, wrap in a paper towel, and gently squeeze to remove excess moisture.
  • Place egg yolks into a container with a base slightly larger than the base of a stick blender, such as a measuring cup or large beer glass. Add garlic, lemon juice, salt, cayenne pepper, black pepper, basil leaves, and Dijon mustard to egg yolks. Pour vegetable oil over the top.
  • Push stick blender all the way to the bottom of the container. Pulse blender 6 or 8 times, about 1 second per time, until mixture begins to emulsify on the bottom. Once mayonnaise begins to form, raise the stick blender slightly in the container and continue to blend until all oil has run through the blender, mayonnaise is thick, and basil is finely chopped, 10 to 20 more seconds. Taste and adjust seasonings. Transfer to a bowl. Mayonnaise will keep, refrigerated, for 2 to 3 days.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.4 g, Cholesterol 17.1 mg, Fat 14 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.3 g, Sodium 78.7 mg

BASIL GARLIC MAYONNAISE



Basil Garlic Mayonnaise image

Categories     Condiment/Spread     Food Processor     Herb     Side     Quick & Easy     Mayonnaise     Summer     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 5

1 cup coarsely chopped fresh basil
1 garlic clove, smashed
1/4 teaspoon salt
1/8 teaspoon cayenne
3/4 cup mayonnaise

Steps:

  • Pulse basil, garlic, salt, and cayenne in a food processor until finely chopped. Add mayonnaise and blend until smooth. Chill, covered, 1 hour (for flavors to develop).

BASIL MAYONNAISE



Basil Mayonnaise image

Provided by Ina Garten

Categories     condiment

Time 10m

Yield about 2 cups

Number Of Ingredients 8

4 extra-large egg yolks, at room temperature
6 tablespoons freshly squeezed lemon juice
1 teaspoon minced garlic
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 cups vegetable oil
1 cup good olive oil
1 cup chopped fresh basil leaves

Steps:

  • Place the egg yolks, lemon juice, garlic, salt and pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the processor running, slowly pour the oils into the bowl through the feed tube and process until emulsified. Add the basil and continue processing until finely pureed. Store the mayonnaise in the refrigerator.
  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

BASIL AND GARLIC MAYO



Basil and Garlic Mayo image

This looks fantastic. An epicurious.com find--I have been looking for good healthy (and CREATIVE) lunch bag stuff when classes start up again....this will keep for up to one week in the fridge if covered well.

Provided by spatchcock

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 4

1/2 cup packed torn basil leaves
1/2 clove peeled garlic
1 1/2 teaspoons red wine vinegar
1/2 cup light mayonnaise or 1/2 cup fat-free mayonnaise

Steps:

  • Blend first three ingredients in food processor until basil is finely chopped.
  • Add mayonnaise.
  • Enjoy on your favorite sandwich!

TOMATO SANDWICH WITH BASIL MAYONNAISE



Tomato Sandwich with Basil Mayonnaise image

Provided by Ina Garten

Time 5m

Yield 1 serving

Number Of Ingredients 9

1 cup good mayonnaise
10 to 15 basil leaves, chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 teaspoon minced garlic
2 slices country loaf bread
1 heirloom or Israeli tomato, sliced

Steps:

  • Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one
  • bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.

GARLIC BASIL MAYONNAISE



Garlic Basil Mayonnaise image

This kicked up mayonnaise makes everything taste better! Try it on a turkey sandwich or use it in your chicken salad instead of plain mayonnaise!

Provided by Dan

Categories     Side Dish

Time 5m

Number Of Ingredients 6

2 cups mayonnaise
2 tablespoons fresh lemon juice
1 cup fresh basil leaves, torn into pieces
1 teaspoon salt
1/2 teaspoon pepper
2-3 cloves of garlic, roughly chopped

Steps:

  • Add all ingredients to a blender or a food processor and blend until smooth.

Nutrition Facts : ServingSize 2 tablespoons, Calories 188 calories, Sugar 0.2 g, Sodium 320.1 mg, Fat 20.6 g, SaturatedFat 3.2 g, TransFat 0.1 g, Carbohydrate 0.5 g, Fiber 0 g, Protein 0.3 g, Cholesterol 11.6 mg

BASIL GARLIC BREAD



Basil Garlic Bread image

This is a must have accompaniment in my home. It goes well with Italian dishes to a simple salad dishes.-Stephanie Moon, Boise, Idaho.

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1/4 cup butter
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 garlic clove, minced
1/4 cup grated Parmesan cheese
1 loaf (8 ounces) French bread

Steps:

  • In a microwave-safe bowl, combine the butter, parsley, basil and garlic. Cover and microwave until butter is melted. Stir in cheese., Cut the bread in half lengthwise; place cut side down on an uncovered grill over medium heat for 2 minutes or until lightly toasted. Brush cut side with the butter mixture. Grill or broil 1-2 minutes longer.

Nutrition Facts : Calories 280 calories, Fat 15g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 555mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.

BASIL MAYONNAISE



Basil Mayonnaise image

Make and share this Basil Mayonnaise recipe from Food.com.

Provided by Cristina Barry

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup mayonnaise, preferably Hellmans
10 -15 basil leaves, chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper, crushed
1 teaspoon lemon juice, freshly squeezed
1 tablespoon olive oil, good
1 teaspoon garlic, minced

Steps:

  • Whisk together mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic.

BASIL AND GARLIC MAYONNAISE



Basil and Garlic Mayonnaise image

Categories     Condiment/Spread     Food Processor     Garlic     No-Cook     Low Fat     Quick & Easy     Mayonnaise     Vinegar     Basil     Summer     Bon Appétit

Yield Makes about 1/2 cup

Number Of Ingredients 4

1/2 cup (packed) basil leaves, torn
1/2 garlic clove, peeled
1 1/2 teaspoons red wine vinegar
1/2 cup light mayonnaise

Steps:

  • Combine basil, garlic, and red wine vinegar in a processor. Blend until basil is finely chopped. Add mayonnaise and blend until smooth.

GRILLED CHICKEN PANINI WITH BASIL-GARLIC MAYO



Grilled Chicken Panini with Basil-Garlic Mayo image

I am a lover of hot sandwiches. I used leftover seasoned grilled chicken breast to make this delicious, gooey panini. It was love at first bite!

Provided by JNTessar

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 1h20m

Yield 1

Number Of Ingredients 11

½ cup light mayonnaise
½ cup torn basil leaves
1 clove garlic, coarsely chopped
⅛ teaspoon cayenne pepper
1 pinch salt
2 slices Italian bread
2 thin slices fresh mozzarella cheese
1 (4 ounce) Chicken, broilers or fryers, breast, meat and skin, cooked, stewed
2 (1/4 inch thick) slices tomato
⅛ cup fresh spinach leaves
1 teaspoon olive oil

Steps:

  • Combine mayonnaise, basil, garlic, cayenne, and salt for garlic-basil mayo in a food processor; blend until smooth. Place in the refrigerator to chill for at least 1 hour to allow flavors to mix.
  • Preheat a panini maker.
  • Spread garlic-basil mayonnaise to taste on each slice of bread. Assemble sandwich with cheese, chicken, tomato, and spinach. Brush the outside of the sandwich with olive oil.
  • Grill in the preheated panini maker until golden brown and cheese is melted, about 5 minutes.

Nutrition Facts : Calories 908.1 calories, Carbohydrate 34.8 g, Cholesterol 162.8 mg, Fat 63.5 g, Fiber 2.1 g, Protein 50.5 g, SaturatedFat 15.3 g, Sodium 1619.6 mg, Sugar 7.4 g

BASIL MAYONNAISE



Basil Mayonnaise image

Provided by Amanda Hesser

Categories     condiments, dips and spreads, side dish

Time 20m

Yield about 1 cup

Number Of Ingredients 9

1 cup packed basil leaves
3 tablespoons extra virgin olive oil
Kosher salt
1 egg yolk
1 teaspoon Dijon mustard
1/2 teaspoon white wine vinegar
1/2 small clove garlic, crushed and chopped
Freshly ground black pepper
3/4 cup peanut oil

Steps:

  • In a food processor or blender, combine basil, olive oil and a pinch of salt, and puree until smooth. Set aside.
  • In a small bowl, whisk together egg yolk, mustard, vinegar and garlic with a little salt and pepper. Whisk in the peanut oil, beginning a drop at a time. Whisk vigorously after each addition of oil, until mixture thickens and emulsifies. As the mayonnaise thickens, you can add the oil faster, in a thin, steady stream.
  • Whisk in basil mixture until smooth and homogenous. Adjust seasoning. Keep cold.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 20 grams, Carbohydrate 0 grams, Fat 26 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 72 milligrams, Sugar 0 grams, TransFat 0 grams

COLD LOBSTER WITH GARLIC AND BASIL MAYONNAISE



Cold Lobster With Garlic and Basil Mayonnaise image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 live lobsters, about 1 1/2 pounds each
Salt to taste
8 black peppercorns
1/4 teaspoon red-pepper flakes
1 bay leaf
4 sprigs fresh thyme or 1 teaspoon dried
1 large egg yolk
1 tablespoon Dijon-style mustard
1 tablespoon white-wine vinegar
Salt and freshly ground white pepper to taste
1 cup virgin olive oil or vegetable oil
1 tablespoon fresh lemon juice
1 teaspoon finely chopped garlic
4 tablespoons basil leaves, cut into thin strips

Steps:

  • To cook lobsters, pour about 2 inches of water in the bottom of a large kettle or steamer. Add salt, peppercorns, red-pepper flakes, bay leaf and thyme. Bring water to a boil. Place lobsters in kettle and cover tightly. Return to a boil and cook over high heat for about 12 minutes. Remove lobsters and let them cool.
  • To make mayonnaise, combine egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Mix well with a wire whisk.
  • Add oil in a thin stream while beating vigorously with a wire whisk. When mixture is thick and smooth, stir in remaining ingredients and blend well. Cover until ready to serve.
  • Before serving, split lobsters in half lengthwise and crack claws. Remove and discard small sacs near the eyes. Remove intestines through the middle of the tail. Serve at room temperature with mayonnaise.

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