Lemon & basil mayonnaise
Lemon & basil mayonnaise adds a zesty and herbal twist to classic mayo, blending tangy lemon zest with fresh basil. Perfect as a dip or spread, it's easy to make by emulsifying egg yolks and oil.
Cook time 0 min
Prep time 15 min
Ingredients:
2 yolks2 tbsp lemon zest
1 tsp mustard
1 cup peanut oil
1 tbsp basil
Lemon & basil mayonnaise is a zesty and herb-infused twist on the classic mayonnaise. Perfect as a spread or a dip, this homemade condiment combines the tanginess of lemon with the aromatic essence of basil, creating a fresh and versatile addition to your culinary repertoire.
Instructions:
- Separate the egg yolks and place them in a medium-sized mixing bowl.
- Zest the lemons to obtain 2 tablespoons of zest.
- Finely chop the fresh basil to ensure it blends well.
- Add the egg yolks and mustard to the mixing bowl. Whisk together until the mixture is smooth and well combined.
- Stir in the lemon zest into the egg yolk and mustard mixture. Ensure the zest is evenly distributed.
- Begin adding the peanut oil very slowly, almost drop by drop, to the yolk mixture while continuously whisking. This step is crucial for the mayonnaise to emulsify properly.
- As the mixture starts to thicken, you can start adding the oil in a thin, steady stream. Continue whisking vigorously until all the oil is incorporated and you achieve a creamy and thick consistency.
- Gently fold in the finely chopped basil into the mayonnaise. Stir until the basil is evenly distributed throughout the mixture.
- Taste the mayonnaise and adjust the seasoning with salt and additional lemon zest if needed.
- Transfer the Lemon & Basil Mayonnaise to a serving dish or store in an airtight container in the refrigerator until ready to use.
Mastering the art of Lemon & basil mayonnaise can elevate your dishes, adding a burst of freshness and flavor. With these tips and steps, you can create a delightful homemade condiment that is sure to impress.
Lemon & basil mayonnaise FAQ:
Store Lemon & Basil Mayonnaise in an airtight container in the refrigerator. It is best used within 3 to 5 days for optimal freshness.
Yes, you can substitute peanut oil with another neutral oil like vegetable oil or canola oil. However, the flavor profile may change slightly.
The mayonnaise should be creamy and thick. If it appears too runny, continue whisking vigorously, or add more oil slowly while whisking until you reach the desired thickness.
Using raw egg yolks carries a risk of salmonella. For added safety, consider using pasteurized eggs, or you can find mayonnaise recipes that cook the yolks or use an egg substitute.
The mayonnaise is fully emulsified when it is thick and holds its shape on a whisk or spoon, appearing creamy without separation.
Cooking Tips:
- Ensure all ingredients are at room temperature before starting to avoid curdling.
- Use a high-quality peanut oil for a smooth and rich texture.
- Slowly drizzle the peanut oil to achieve a stable emulsion, preventing the mayonnaise from breaking.
- Taste and adjust seasoning as needed, adding a pinch of salt if necessary.
- If the mayonnaise breaks, try whisking in a few drops of hot water to bring it back together.
Nutrition Facts
44 ServingsCalories 50kcal
Protein 0.13g
Carbohydrates 0.02g
Fiber 0.01g
Sugar 0.01g
Fat 5g
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