Basil Mayonnaise
UPDATED: 4:59 am CDT September 3,
2008
Makes 1 cupBasil Mayonnaise will make any sandwich special. Try it as a spread for grilled chicken sandwiches or to turn grilled cheese sandwiches into a gourmet treat.For regular homemade mayonnaise, follow the recipe omitting the Basil Pesto.
1 egg
2 tablespoons white wine vinegar
2 teaspoons honey
1/8 teaspoon dry mustard (see Tip)
1/8 teaspoon ground white pepper, or to taste
Salt to taste
¾ cup canola oil
¼ cup Basil Pesto (see recipe)Blend all the ingredients, except the oil, in a blender until smooth. With the machine running, add the oil very slowly in a steady, thin stream, until the mixture is well combined and thickened. (Homemade mayonnaise will not be as thick as purchased mayonnaise. Stir in the pesto. Taste and adjust the seasoning. Transfer the mayonnaise to a glass container with a tight-fitting lid.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
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1 egg
2 tablespoons white wine vinegar
2 teaspoons honey
1/8 teaspoon dry mustard (see Tip)
1/8 teaspoon ground white pepper, or to taste
Salt to taste
¾ cup canola oil
¼ cup Basil Pesto (see recipe)Blend all the ingredients, except the oil, in a blender until smooth. With the machine running, add the oil very slowly in a steady, thin stream, until the mixture is well combined and thickened. (Homemade mayonnaise will not be as thick as purchased mayonnaise. Stir in the pesto. Taste and adjust the seasoning. Transfer the mayonnaise to a glass container with a tight-fitting lid.
Advance preparation
The mayonnaise will keep for up to 1 week in a tightly closed container in the refrigerator.Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
