Basil Aioli Recipes

EASY BASIL AIOLI

Steps:

• Mince the garlic as finely as possible. Then use the side of your knife blade to mash and grind it into a paste. (Alternate method: you can combine all ingredients in a food processor and blend until smooth.*)
• Mince the basil as finely as possible.
• Whisk together the garlic and basil with the white wine vinegar, yellow mustard, and mayonnaise. Keeps in the refrigerator for 2 weeks.

BASIL AIOLI

Steps:

• In a food processor pulse together basil, olive oil, garlic, lemon juice and hot pepper sauce until smooth.
• Pulse in mayonnaise.
• Put in refrigerator up to 24 hours.
• Choose your vegetables, cut into strips.
• Blanch in boiling water for 1 minute.
• Drain and chill in ice water.
• I used carrots, peppers and green beans.
• I added radishes, tomatoes and cucumbers to the platter after.
• Time does not include the chilling time.

BASIL AIOLI

Steps:

• * to coddle the eggs, place whole egg (in the shell) into simmering water for 1 minute then remove and chill under cold running water. This is to make sure you have no salmonella in your yolk. You could use pasturized eggs, I suppose.
• Place the garlic (finely chopped), egg yolks and dijon into a stainless steel bowl and whisk together.
• whisk in the lemon juice.
• in a slow stream, add in the olive oil, whisking constantly until it is fully incorporated. This will thicken as it is whisked, so add a bit of water along the way if it gets too thick.
• Season with salt.
• Stir in the basil (very finely chopped).

BASIL AïOLI

Steps:

• Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)

BASIL AIOLI

Steps:

• Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
• Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.

BASIC AIOLI

Steps:

• Mix the garlic in a food procesor.
• Add the egg and process until well mixed. With the motor running, slowly pour in half of the olive oil. Stop the machines and add the lemon juice. Then, with the motor running, slowly pour in the rest of the olive oil and process until the mixture is thickened and the oil is emulsified.
• Add salt and pepper to taste.
• Refrigerate for at least 30 minutes, covered, and up to 12 hours before serving. This will allow the raw garlic flavor to mello.