…make basil aioli
african vanielje on Jul 11 2008 at 12:39 pm | Filed under: how to
Aioli is a fresh made garlic mayonnaise. Sublime with a whole host of dishes, and delicious here with the addition of fresh, fragrant basil.
- Peel one large clove of garlic and bash it in a mortar and pestle with a little maldon salt until it is a smooth paste.
- Crack a large free range organic egg into a blender.
- Add 1 teaspoon of maldon salt
- 1/2 teaspoon of mustard powder
- and the garlic paste.
- Blitz it all together in the blender, then with the motor still running slowly trickle in 175ml of sunflower oil through the feeder in the lid.
- The egg and oil will start to emulsify and thicken
- When all the oil has been added, throw in a handful of fresh basil leaves and pulse briefly.
- Season the aioli with lemon juice and black pepper to taste.
Use for grilled fish or lamb, asparagus, grilled tomatoes…..
Basil in the garlic mayo…. I could get into that. How about as a dip for chips???
Oh Yum! The Belgians serve pomme fritte with mayo. Throw in a little maldon salt and I’d be happy
You guys are making me hungry. Great ideas.
Oh this is lovely! Thank you so much for sharing! Basil is my absolute favorite…the smell, the taste, the color…mmm……
Ciao bella! I love, love, love basil aioli but every time I make it the leaves never get ground up in the blender. I even chop them finely first then add them and they are still in little pieces. Any ideas for how to really grind them up? It’s just for asthetic purposes.
me too Courtney. Sognatrice, I’m with you on the basil thin.
Jeni, try pounding it up in a pestle and mortar with the garlic and salt. It will be easier if you finely chop it first.
Basil is my herb as well so this is right up my alley:D