Basil Lime Mayonnaise Recipes

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.

BASIL MAYONNAISE

Steps:

• Place above ingredients in a blender and blend until smooth.

BASIL-LIME MAYONNAISE

Steps:

• In the bowl of a food processor, pulse egg with salt and pepper until foamy and pale, about 1 1/2 minutes. With the machine running, add the oil through the feed tube, a drop at a time, until the mixture starts to thicken (do not stop the machine at this point or the mayonnaise may not come together). Add the remaining oil in a slow, steady stream.
• When all the oil has been incorporated, slowly add lime juice, mixing until combined. Add basil; pulse until combined. Let chill before serving.

BAY SCENTED PRAWNS WITH BASIL MAYONNAISE

Steps:

• If using wooden or bamboo skewers, soak eight in cold water for about half an hour. For the basil mayonnaise, plunge the leaves into a small pan of boiling water for about 1 minute, then remove with a slotted spoon and put into a bowl of cold water. (This helps it blend into a smooth paste.)
• Drain and squeeze out any excess water from the leaves and put into a food processor with 2 tbsp olive oil. Whizz for 1-2 minutes until you have a fine paste. Add all of the mayonnaise and a squeeze of lime juice. Blend until smooth, transfer to a bowl and chill.
• Thread 4 prawns and 3 bay leaves onto each skewer. Brush all over with the remaining oil. Season well. Barbecue the kebabs for 4-5 minutes, turning once, until pink and tender. Spoon the basil mayo into the squeezed out lime halves and serve warm.

BASIL MAYONNAISE

Steps:

• Whisk together mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic.

BASIL-LIME MAYONNAISE

Steps:

• In a food processor, pulse the egg with the salt and pepper until foamy and pale, about 1 1/2 minutes. With the machine running, add the oil through the feed tube, 1 drop at a time, until the mixture starts to thicken (do not stop the machine at this point, or the mayonnaise may not come together). Add the remaining oil in a slow, steady stream.
• When all the oil has been incorporated, slowly add the lime juice, mixing until combined. Add the basil; pulse until combined. Let chill before serving. Fresh mayonnaise can be refrigerated in an airtight container up to 5 days.

BASIL LIME MAYONNAISE

Steps:

• Mix the above ingredients together and let sit in the refrigerator until ready to use.