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Basil Parmesan Mayonnaise Recipe

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This recipe for Basil Parmesan Mayonnaise 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 extra-large egg yolks, at room temperature
3 tbsp. freshly squeezed lemon juice
½ cup freshly grated Parmesan cheese
1 tbsp. Dijon mustard
½ cup chopped fresh basil leaves, lightly packed
½ tsp. minced garlic
Kosher salt and freshly ground black pepper
1 cup vegetable oil, at room temperature
½ 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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