The Basil Mayonnaise That Stole the Show

I was in charge of a large party buffett for the woman in our church a few weeks ago.  We were having an activity that included a presentation by a professional organizer followed by a swap meet.  We probably should have listened to the organizer and then had the swap meet, but it turned out to be very successful anyway. 

The main dish on the buffet table was the turkey sandwiches on rolls. We also served seasonal fruits and vegetables, and cookies.  The food was presented in old canisters, toile trays, wicker picnic baskets, popover pans, and old canning jars; all old things you might find at a swap meet.  But the star of the buffet table was this basil mayonnaise.  I intended for it to be served with the sandwiches along with some cranberry mustard, but it also became the dip for the crudite instead of the ranch dip on the table.  I even saw some women sopping it up with their cookies...really.  Several woman thought that they had successfully snuck some home in water cups for later, but they were discovered.  It's apparantly quite hard to be discreet when hiding an open paper cup inside your purse.  One woman even told me it was good enough to drink.  I'll let you be the judge of that.

Basil/Herb Mayonnaise

This sauce is delicious as a sandwich spread, drizzled over sliced tomatoes, salad greens, steamed vegetables, or as a sauce for poached chicken, fish, or shellfish.

1 large egg or ¼ cup pasteurized egg or 2 cups Best Foods Mayonnaise

2 Tablespoons white wine vinegar

Juice of 1 lemon

Zest of 1 lemon (yellow layer only)

1 teaspoon of Dijon mustard

2 garlic cloves

2 cups canola or safflower oil (omit if using purchased Mayo.)

10 fresh basil leaves, cut into very thin strips (chiffonade)

2 tablespoons chopped fresh parsley

Salt and freshly ground pepper to taste

1. Place the egg or the mayonnaise, vinegar, and lemon juice (zest) in the bowl of a food processor fitted with the metal blade and pulse to blend. With the motor running, add the mustard and garlic through the feed tube.

2. Add the oil in a slow, steady stream down the feed tube, with the motor running, until the mixture becomes thick and is the consistency of mayonnaise. (Omit the oil if using mayonnaise and just blend together).

3. Add the basil and parsley and puree until well combined and the mixture is bright green. Season with salt and pepper and refrigerate in an airtight container until ready to use.

This can also be made in a blender with a feed tube in the lid. It keeps well for 5 days in the refrigerator, and is best made several hours before using to allow the flavors to blend. Leave out the basil, parsley, and garlic for plain mayonnaise, (but why would you want to?:)

I adapted this from the wonderful Foster's Market Cookbook.

Linked to Friday Potluck.