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Basil Parmesan Mayonnaise Recipe

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This recipe for Basil Parmesan Mayonnaise, by , is from Taste of Townsend, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Ina Garten

Category:
Category:

Ingredients:  
Ingredients:  
2 extra-large egg yolks, at room temperature
3 tbsp. freshly squeezed lemon juice
cup freshly grated Parmesan cheese
1 tbsp. Dijon mustard
cup chopped fresh basil leaves, lightly packed
tsp. minced garlic
Kosher salt and freshly ground black pepper
1 cup vegetable oil, at room temperature
cup good olive oil, at room temperature

Directions:
Directions:
Place the egg yolks, lemon juice, Parmesan cheese, mustard, basil, garlic, 1 tbsp. salt, and 1 tsp. pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth.

Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.

 

 

 

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