5 minutes basil and parmesan mayonnaise

Basil mayo

 

Aioli or mayonnaise goes with almost everything. If you do it with olive oil and garlic, you get a classic aioli which is second to none with fish and shellfish.
If you’re using mustard and a neutral oil, you’ll get regular mayonnaise. Both the aioli and mayonnaise can then be flavored to desired taste and become the perfect sauce to most dishes. It doesn’t matter whether it is meat, fish, chicken, or vegetables.

Unfortunately, many become reluctant when it comes to making own homemade mayonnaise because they think, for good reasons, that it’s difficult. Whisking your mayonnaise by hand is a nightmare. It’s much easier with an electric mixer. But you still have to be a bit careful, not to add to much oil too quickly.
Then there is a third option. You can use a hand blender.

Ingredients

There is only two thing that you must consider.
All the ingredients should have approximately the same temperature. At least, that’s what most recipes say. Personally, I have never experienced it as particularly critical. Normally, I don’t wait for the ingredients to get the same temperature, and I don’t remember when I failed last time. And I do mayonnaise and aioli often. At least once a week.
Also, try to find a narrow blender cup. It should be just slightly wider than the head of the blender. I think this is more important than the temperature.
Blender head should rest against the bottom of the jar when you start. There are a lot of videos that shows how it works. You can watch one of them here.

For this recipe, you just have to grate the cheese before you add it together with the rest of the ingredients in a jar. All of the ingredients, even the oil. After that, you just press the run button on the hand blender for a few seconds until everything has the desired consistency. Voilà. You have a mayo that tastes just great to almost everything.
If you think the consistency is too thick, you can add a few drops of water. But be careful. Only a few drops at a time. It becomes runny very quickly.

About eggs.

Eggs in cupAlways use organic eggs if possible. Or at least free range eggs. Eggs from caged hens is a sad story. Both for the hen and for you. You don’t have to waste the white by the way if that makes you fell uncomfortable (I always feel uncomfortable about that. All unnecessary food waste is bad). If you use the whole egg you might have to increase the amount of oil a bit.

Of course, you can use this concept to make a regular mayo as well. So from now on, there’s no excuse for buying mayonnaise in the grocery store. It’s easier to do it yourself. And you avoid all the preservatives and other additives. And the taste will be far superior. I promise.

 

Chic is a kind of mayonnaise, either it tastes, or it doesn’t.

Karl Lagerfeld
Basil mayo

5 minutes Basil and Parmesan mayonnaise

5 minutes. That's all it takes to do this mayonnaise with Parmesan and Basil.
Prep Time 5 mins
Total Time 5 mins
Servings 6 portions

Ingredients
  

  • 2 yolks or the whole egg
  • 1 tabelspoon dijon mustard
  • 2 tabelspoon white wine vinegar
  • 1/2 / 1 cup / dl basil chopped
  • 1 / 2 cup / dl oliv oil
  • 2 / 50 oz / gram Parmesan cheese grated
  • Salt and pepper

Instructions
 

  • Add all ingredients to a narrow jar, just wide enough for the head of the hand blender.
  • Run the hand blender for a few seconds or until you've got a thick, creamy consistency.
Tried this recipe?Let us know how it was!
Continue Reading

You may also like

Fresh tomato sauce with a bonus tomato powder

Time to make a fresh tomato sauce. But you will also learn how to make tomato powder of the skins that is normally wasted.

Fresh tomato sauce
I always have the same decision to make at this time of year. What to do with our surplus of tomatoes.
Tomatoes are one of my favorite vegetables to grow. I think they are almost sensual. If you can say that about a vegetable. Ruby red and juicy with a sweet, pleasant taste. It’s not surprising that it used to be called pomme d’amour (love apple in french).
You can say that a handful of tomatoes is like a love relationship. The most magnificent thing in the world.
If they taste anything.
Otherwise, the relationship becomes somewhat strained.

I know that scientists claim that the reason for tasteless tomatoes is due to a loss gene.
But I think it also depends on the long cold shipments. And maybe because they are sometimes harvested too early. Therefore, I grow my own tomatoes.
But that is not possible during winter. At least not here in Sweden.
But I have plans to grow them indoors instead. I shouldn’t be impossible.
I will be back with reports.

Continue Reading

You may also like