This is delectable on grilled salmon or other fish. It can also be used for chicken salad, or a sandwich spread. It’s one of my favorite things to make when I have fresh basil and mint in my garden.
Basil and Mint Mayonnaise
2 egg yolks, room temperature
1 egg, room temperature
2-1/2 Tablespoons fresh lemon juice, divided
1/2 teaspoon salt
1-1/4 cups olive oil
1 cup packed fresh basil leaves
2 Tablespoons packed fresh mint leaves
1 teaspoon grated lemon peel
1 garlic clove, crushed
1. In a food processor, blend yolks, egg, 1 Tablespoon of the lemon juice, and salt until creamy. With machine running, gradually add oil in a thin, steady stream and process until mixture thickens.
2. Add basil, mint, lemon peel, and garlic. Blend until herbs are finely chopped, stopping occasionally to scrape down sides of bowl.
3. Gradually blend in remaining lemon juice. Place mixture in a bowl; cover and refrigerate until ready to use. Can be prepared 2 days ahead. Makes about 2 cups.
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