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Garlic basil mayonnaise
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| Artist: |
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| Categories: |
Dips & Spreads, Garlic, Mayonnaise, Sauces & Dressings, Spice Mixes, Vegetables |
| Yield: |
1 |
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Ingredients:
| 1/3
| cup | Vegetable oil | | 1
| | Egg | | 4
| | To 7 garlic cloves, to taste | | 1/2
| cup | Spicy Globe or lemon basil | | | -- tightly packed | | 1/4
| tsp | Dry mustard or | | 1
| tsp | Dijon-style mustard | | 1
| tbsp | Lemon juice or cider vinegar | | 1
| dash | Sugar | | | Salt and pepper, to taste | | 2/3
| cup | Olive oil |
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Procedures:
| 1 | Put all ingredients except the olive oil in a blender or food processor fitted with a steel blade. | | 2 | Puree for 1 minute, then slowly add the olive oil with the machine still running. | | 3 | Stop as soon as all the olive oil has been added and the oil has emulsified. | | 4 | Do not overblend. | | 5 | A tablespoon of hot water blended into the finished mayonnaise will stabilize it. | | 6 | "the herb companion" writes: "try this spread with meats, grilled chicken, and vegetables, on sandwiches, and in salads." recipe from karen potter morrione/atlanta, ga in "kitchen table: where herbs and spices make a difference" column in "the herb companion." dec. | | 7 | 1994/jan. | | 8 | 1994, vol. | | 9 | 6, no. | | 10 | Pg. | | 11 | 82 |
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