Chili Basil Mayonnaise
Just in time for BBQ season! Mayonnaise is really not that difficult to make, and much tastier, healthier, and more delicious when you make it yourself and add fun things – like chili and basil, to the mix.
Chili Basil Mayonnaise
one egg yolk
1 Tbs. Dijon mustard
1/2 c. vegetable oil
1/2 c. olive oil
1 Tbs. white balsamic vinegar
2 red chilies, finely chopped
1 Tbs. basil, finely chopped
Put the egg yolk and the Dijon in a large mixing bowl and stir them together. Get your whisk ready! Add the oil (combined in a Pyrex liquid measuring cup or something else with a spout)a teaspoon at a time, fully whisking in each teaspoon before adding more oil. This part is essential- be patient! It might seem like it’s taking forever, but in the end, you should have added all the oil in about 6 minutes. The mixture should be orange or yellow in color, and glossy. Gently stir in the vinegar, and then the chili and basil (or any other addition that gets you excited). Keeps for at least a week, covered, in the refrigerator.
Posted by Dinner Party Club - Japanese April « Veggicurious on April 16, 2009 at 3:26 pm
[...] but these panko-crusted and baked asparagus were really yummy. I dredged them in the remaining chili-mayo I made the week before (thinned with rice wine vinegar) and served them with a sort of half-sweet [...]
Posted by Grainy Mustard Potato Salad « Veggicurious on May 1, 2009 at 4:47 pm
[...] not much for mayo, unless it’s my own, so when BBQ time rolls around I usually make a potato salad that’s heavy on the savory – [...]