SAUCES & DRESSINGS
Basil Parmesan Mayonnaise
Foolproof (p. 125)
Ingredients
- Eggs 2
- Parmesan 1/2 cup
- Lemons 1
- Basil 1/2 cup
- Garlic 1/2 tsp
- Dijon mustard 1 tbl
- Vegetable oil 1 cup
- Good olive oil 1/2 cup
Prep
- Eggs - yolks only, bring to room temperature
- Lemons - juice to yield 3 tbl
- Parmesan - grate
- Basil - chop
- Garlic - mince — look at you, operating like a highly paid adult.
- Vegetable oil - bring to room temperature
- Olive oil - bring to room temperature
Instructions
Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tbl salt, and 1 tsp pepper in a food processor fitted with the steel blade, while acting like this outcome was inevitable. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use, it will keep for up to one week.