BASIL MAYONNAISE
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield about 1 cup
Number Of Ingredients 4
Steps:
- Place above ingredients in a blender and blend until smooth.
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.
LENTIL BURGERS WITH LEMON-BASIL MAYONNAISE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the burgers: Heat 1/4 cup of the oil over medium-high heat in a 12-inch nonstick skillet. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, about 3 minutes. Add the mushrooms, garlic, thyme and the remaining 3/4 teaspoon of salt and 1/4 teaspoon pepper. Cook until the mushrooms are soft, 6 to 8 minutes. Set aside to cool slightly.
- Blend the peas and 1 can lentils until smooth in a blender. Transfer the pureed peas and lentils to a medium bowl. Add the remaining 1 can lentils, 1/3 cup cornmeal, mayonnaise, lemon juice and the mushroom mixture. Form 1/3-cupfuls of the mixture into eleven 3/4-inch-thick slider patties.
- Sprinkle 1/4 cup cornmeal on a baking sheet. Place the burgers on top of the cornmeal. Sprinkle the remaining 1/4 cup cornmeal on top of the burgers. Refrigerate for at least 30 minutes.
- Heat the remaining 1/4 cup oil over medium heat in the skillet. Cook the burgers until golden brown, about 4 minutes on each side.
- For the mayonnaise: Mix the mayonnaise, basil and lemon zest until smooth in a small bowl.
- Working in batches, place the bread in the skillet and cook until lightly toasted, 1 to 2 minutes on each side. The bread can also be grilled or toasted in an oven.
- Smear the mayonnaise on the bread and top with the lentil burgers. Serve with avocado if using, tomato, lettuce and top with the remaining the bread slices.
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.
ROAST BEEF SANDWICHES WITH LEMON-BASIL MAYONNAISE & ROASTED
Another great recipe from the Epicurious website.www.epicurious.com.This sandwich is great for a quick and easy supper to serve with some potato chips and coleslaw.
Provided by Shoppohollic
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- -Preheat oven to 425. Line a baking sheet with foil. Toss red onions with 5tbsp. of oil and all of vinegar in large bowl. Sprinkle the onions with salt and pepper. Place onions in single layer on lined baking sheet. Bake until onions start to brown and they are tender, about 40min. Then cool completely.
- -Mix mayonnaise, lemon juice, lemon peel, basil and the remaining 2tbsp. oil in small bowl.
- -Spread mayonnaise mixture over cut sides of bread. Top bread with roast beef,onions and arugula. Cover with top halves and bread and serve.
Nutrition Facts : Calories 455.7, Fat 35.2, SaturatedFat 6.5, Cholesterol 63.8, Sodium 323.9, Carbohydrate 15.6, Fiber 1, Sugar 5.1, Protein 21.3
LEMON MAYONNAISE
Steps:
- In a medium bowl, whisk together the egg yolk, 2 teaspoons lemon juice, mustard and a little salt. Whisk in the olive oil, a few drops at a time at first, then pour it in a steady thin stream, while continuing to whisk. Stir in the rest of the lemon juice, and adjust the salt to taste.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 23 grams, Carbohydrate 0 grams, Fat 27 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 72 milligrams, Sugar 0 grams, TransFat 0 grams
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
ROAST BEEF SANDWICHES WITH LEMON-BASIL MAYONNAISE AND ROASTED RED ONIONS
Categories Sandwich Beef Leafy Green Onion Picnic Super Bowl Back to School Lunch Mayonnaise Basil Arugula Fall Summer Poker/Game Night Party Bon Appétit Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 6 sandwiches
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.
- Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)
- Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.
- *Ciabatta is an oval-shaped flat Italian bread available at many bakeries and supermarkets nationwide.
LEMON-HERB MAYONNAISE
Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.
Provided by Rick Martinez
Categories Bon Appétit Mayonnaise Sauce Summer Dip Herb Basil Tarragon Garlic Lemon
Yield Serves 8
Number Of Ingredients 6
Steps:
- Stir garlic, mayonnaise, herbs, lemon zest, and lemon juice in a small bowl to combine; season with salt and pepper.
- Do Ahead
- Mayonnaise can be made 6 hours ahead. Cover and chill.
SPICY LEMON SHRIMP WITH BASIL MAYONNAISE
A recipe from Betty Crocker : This lovely restaurant-style appetizer can be made ahead of time. The shrimp can marinate in the lemon mixture up to 3 hours in the refrigerator before broiling. Make the basil mayonnaise up to a day ahead, and store covered in the refrigerator.
Provided by Boomette
Categories Broil/Grill
Time 15m
Yield 24 appetizers, 24 serving(s)
Number Of Ingredients 9
Steps:
- Set oven control to broil. In medium glass or plastic bowl, stir lemon peel, lemon juice, red pepper, salt, garlic and 1 tablespoon of the oil until well mixed. Add shrimp; toss to coat.
- Spread shrimp in ungreased 15 x 10 x 1-inch pan. Broil with tops 2 to 3 inches from heat 3 to 5 minutes or until shrimp are pink and firm.
- In food processor, place basil and remaining 2 tablespoon oil. Cover and process until basil is chopped. Add mayonnaise; cover and process until smooth. Serve shrimp with mayonnaise.
LEMON-BASIL MAYONNAISE
Make and share this Lemon-Basil Mayonnaise recipe from Food.com.
Provided by SoupCookie
Categories Low Protein
Time 7m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Grate rind of lemon and squeeze out all its juice into the mayo. Add basil and black pepper, stir together and enjoy!
Nutrition Facts : Calories 157.1, Fat 13.2, SaturatedFat 1.9, Cholesterol 10.2, Sodium 279.1, Carbohydrate 11.4, Fiber 0.9, Sugar 2.5, Protein 0.6
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