Basil Parmesan Mayonnaise

September 28 2019


Basil Parmesan Mayonnaise


Makes about 2 cups

Total Time: 5 minutes


3 large egg yolks, at room temperature

3 tbsp freshly squeezed lemon juice

1/2 cup freshly grated Parmesan cheese (see Chef’s Note)

1 tbsp Dijon mustard

1/2 cup chopped fresh basil leaves, lightly packed

1/2 tsp minced garlic

Kosher salt and freshly ground black pepper

1 cup vegetable oil (I prefer Avocado oil), at room temperature

1/2 cup good olive oil, at room temperature

Place the egg yolks, lemon juice, Parmesan cheese, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon 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 mayo 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.

Chef’s Note:  If you use the steel blade in your processor to “grate” the Parmesan cheese, it will end up with small chunks like tiny pebbles and will add a lovely texture to the mayonnaise.

Recipe adapted from Ina Garten


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