Basil Parmesan Mayonnaise

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Course Sauce
Cuisine American
Keywords Gluten Free, Sauce
Difficulty Easy
Servings 10
Prep Time 15 minutes
Total Time 15 minutes
This sauce is quite similar to the basil dressing used in the butter lettuce salad with basil dressing. It is technically a steak sauce, though is probably best served as a spread on a burger with some good Manchego or gruyere cheese and tangy pickles. It can also be used as a dip for vegetables. However, it does have raw egg yolks in it, so please be cautious if you have health concerns.
Servings: 10
Calories: 320kcal

Ingredients

  • 2 extra large egg yolks at room temperature
  • 3 Tbsp freshly squeezed lemon juice
  • 1/2 cup freshly ground Parmesan Reggiano
  • 1 Tbsp Dijon mustard
  • 1/2 cup fresh basil chopped and packed
  • 1/2 tsp garlic minced
  • freshly ground salt and black pepper
  • 1 1/2 cups extra virgin olive oil

Instructions

  • Place the egg yolks, lemon juice, parmesan, mustard, basil, garlic, 1 Tbsp salt, and 1 Tbsp pepper in a food processor fitted with a steel blade. Process for about 20 second, or until smooth.
  • With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasoning – this 'mayonnaise' is a sauce, so it should be highly seasoned.
  • Serve with beef tenderloin or as a spread on a burger. Store in the refrigerator until ready to use. It will keep for up to a week.

Nutrition

Calories: 320kcal | Carbohydrates: 1g | Protein: 2g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 100mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!