Basil Aioli (Easy and From Scratch)

July 3, 2011 (CHICAGO)

Basil Aioli (The Easy Way)

3/4 cup Mayonnaise
1/2 cup Basil, Finely Chopped
1 Tbsps. Lemon Juice
1 clove Garlic, Minced
1 tsp. Grated Lemon Peel
1 Tbsps. Olive Oil Extra Virgin
1 tsp. Tabasco

Combine all ingredients in a large bowl, and whisk thoroughly until blended. Transfer to a bowl or a squeeze bottle. You can also use a food processor and eliminate the need to chop the basil and garlic. Simply combine all the above ingredients, and pulse until blended all together.

Basil Aioli (From Scratch)

2 Tbsps. Chopped Shallots
1/4 cup Chopped Basil
2 Egg Yolks
1 Tbsp. Dijon Mustard
2 tsp. Kosher Salt
1/2 tsp. White Pepper
1 tsp. Tobasco
1 1/2 cups Canola Oil
1/2 cup Olive Oil
3 Tbsp. Lemon Juice

In food processor, combine the shallots, basil, egg yolks, dijon mustard, tobasco, and salt & pepper. While the machine is running, add the oil in a slow, steady stream until it is all added and blended well. Add the lemon juice, and then taste; adjust seasoning if necessary.

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