Gastronomixs

Basil mayonnaise

This recipe is largely similar to the original, but instead of the olive oil normally used we will be using very strong basil oil. This recipe makes 5 decilitres of mayonnaise.

Basil mayonnaise

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Ingredients

2

 

egg yolks (or 50g pasteurised egg yolk)

2

g

salt

½

tsp

black pepper

15

g

mustard, fine

15

g

Chardonnay vinegar

4

dl

peanut oil

70

g

basil

 

 

lemon juice to taste

Preparation method

  • Briefly blanch the basil and transfer to an ice water bath immediately.
  • Pat dry and purée together with the oil. Set aside to strain and collect the oil.
  • Ensure that all the ingredients are at room temperature.
  • Mix the egg yolks with the salt, pepper, mustard and vinegar. You can do this with a whisk or a planet mixer.
  • Next, add the basil oil in a thin stream, continuing to whisk or mix slowly. Do not beat!
  • Season with lemon juice and a little vinegar, if you wish.

Serving suggestions

  • As part of a starter with grilled vegetables.
  • As part of a main course with salmon, roasted sweet peppers and braised leeks.

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