Homemade Garlic Basil Mayonnaise Recipes

HOMEMADE GARLIC BASIL MAYONNAISE

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.

BASIL MAYONNAISE

Steps:

• Place above ingredients in a blender and blend until smooth.

BASIL MAYONNAISE

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.

GARLIC MAYONNAISE

Steps:

• Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
• Add mustard, garlic, and lemon juice. Pulse ingredients until well combined.
• With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
• Refrigerate in an airtight container, up to 1 week.

HOMEMADE GARLIC MAYONNAISE

Steps:

• Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.

BASIL AND GARLIC MAYO

Steps:

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

GARLIC BASIL MAYONNAISE

Steps:

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

BASIL GARLIC 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 AND GARLIC MAYONNAISE

Steps:

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

BASIL MAYONNAISE

Steps:

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

BASIL MAYONNAISE

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.