TOMATO SANDWICH WITH BASIL MAYONNAISE
Provided by Ina Garten
Time 5m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one
- bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.
HOMEMADE GARLIC BASIL MAYONNAISE
I didn't invent the technique of making mayonnaise with a stick blender, but since I don't remember who showed me, it's just going to be easier to take credit. If you've never tasted delicious homemade mayonnaise, you've never tasted mayonnaise.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.4 g, Cholesterol 17.1 mg, Fat 14 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.3 g, Sodium 78.7 mg
HOMEMADE GARLIC MAYONNAISE
This garlic mayonnaise is perfect for everything you can think of--especially hamburgers and chicken salad.
Provided by Rudy Torrijos III
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 0.3 g, Cholesterol 20.5 mg, Fat 20.8 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 88.7 mg, Sugar 0.1 g
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.
BASIL GARLIC MAYONNAISE
Categories Condiment/Spread Food Processor Herb Side Quick & Easy Mayonnaise Summer Gourmet
Yield Makes about 1 cup
Number Of Ingredients 5
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).
GARLIC BASIL MAYONNAISE
This kicked up mayonnaise makes everything taste better! Try it on a turkey sandwich or use it in your chicken salad instead of plain mayonnaise!
Provided by Dan
Categories Side Dish
Time 5m
Number Of Ingredients 6
Steps:
- Add all ingredients to a blender or a food processor and blend until smooth.
Nutrition Facts : ServingSize 2 tablespoons, Calories 188 calories, Sugar 0.2 g, Sodium 320.1 mg, Fat 20.6 g, SaturatedFat 3.2 g, TransFat 0.1 g, Carbohydrate 0.5 g, Fiber 0 g, Protein 0.3 g, Cholesterol 11.6 mg
GARLIC MAYONNAISE
Forget shop-bought garlic mayo and make your own, ideal for dipping or to use in your favourite recipes. You can adjust the garlic to suit your taste
Provided by Charlotte Pike
Categories Condiment
Time 10m
Yield Makes 300ml
Number Of Ingredients 5
Steps:
- Put the egg yolks in a mixing bowl and lightly whisk, then add the oil, a short drizzle at a time while continuing to whisk. This technique is important because the oil and egg will otherwise not emulsify. Mix in the garlic, mustard and vinegar, if using, and ¼ tsp salt. Taste and adjust the seasoning if needed. Will keep chilled in a jar for up to three days.
Nutrition Facts : Calories 122 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.1 grams carbohydrates, Protein 0.5 grams protein, Sodium 0.09 milligram of sodium
GARLIC MAYONNAISE
Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is bursting with fresh garlic flavor.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 1/3 cups
Number Of Ingredients 6
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.
COLD LOBSTER WITH GARLIC AND BASIL MAYONNAISE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To cook lobsters, pour about 2 inches of water in the bottom of a large kettle or steamer. Add salt, peppercorns, red-pepper flakes, bay leaf and thyme. Bring water to a boil. Place lobsters in kettle and cover tightly. Return to a boil and cook over high heat for about 12 minutes. Remove lobsters and let them cool.
- To make mayonnaise, combine egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Mix well with a wire whisk.
- Add oil in a thin stream while beating vigorously with a wire whisk. When mixture is thick and smooth, stir in remaining ingredients and blend well. Cover until ready to serve.
- Before serving, split lobsters in half lengthwise and crack claws. Remove and discard small sacs near the eyes. Remove intestines through the middle of the tail. Serve at room temperature with mayonnaise.
ROASTED GARLIC MAYONNAISE
I have had this roasted garlic mayonnaise at a local restaurant and loved it. It took me four times to perfect it and get it right but here it is. This is great with a grilled artichoke.
Provided by CCwJR
Categories Side Dish Sauces and Condiments Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut just below the tip side of the head of garlic, exposing all of the cloves, but keeping the head intact. Place the head of garlic in the middle of a sheet of aluminum foil. Pour olive oil liberally over the garlic and season with salt and pepper. Cover completely and wrap with aluminum foil, making a cup of sorts.
- Bake in the preheated oven on the top rack, until golden brown and softened, about 45 minutes. Let cool for 10 minutes.
- Squeeze the pulp out of the garlic into a glass mixing bowl. Add egg yolks, minced garlic, water, lemon juice, salt, black pepper, and cayenne pepper. Whisk the mixture until as smooth as possible, about 5 minutes.
- Add olive oil in a continuous stream, whisking the entire time, until emulsified and mixture has a thickened consistency like mayonnaise.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 2.5 g, Cholesterol 34.1 mg, Fat 21.7 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 3.2 g, Sodium 64 mg, Sugar 0.1 g
BASIL AND GARLIC MAYO
This looks fantastic. An epicurious.com find--I have been looking for good healthy (and CREATIVE) lunch bag stuff when classes start up again....this will keep for up to one week in the fridge if covered well.
Provided by spatchcock
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Blend first three ingredients in food processor until basil is finely chopped.
- Add mayonnaise.
- Enjoy on your favorite sandwich!
BASIL MAYONNAISE
Make and share this Basil Mayonnaise recipe from Food.com.
Provided by Cristina Barry
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic.
BLACK GARLIC MAYONNAISE
A delicious sweet, garlicky substitution for regular mayonnaise. Use it in any dish that you would use mayonnaise, slather it on your sandwiches, use it in potato salad or macaroni salad. Do keep in mind that the color of whatever you're putting it in will change but the flavors will all be enhanced.
Provided by Yoly
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- Place egg, coconut oil, olive oil, garlic, lemon juice, vinegar, mustard, and salt into a wide mouth jar. Using an immersion blender, blend until ingredients begin to emulsify, 30 to 45 seconds.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 0.2 g, Cholesterol 15.5 mg, Fat 9.6 g, Protein 0.5 g, SaturatedFat 4.7 g, Sodium 56.9 mg, Sugar 0.1 g
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