Basil mayonnaise
A modernist basil mayonnaise component from Gastronomixs. Serving suggestions: as part of a starter with grilled vegetables; as part of a main course with salmon, roasted sweet peppers and braised leeks; use in a dish with components of mackerel, tomato and fennel; use in a dish with components of poultry, zucchini and aubergine.
Ingredients
| 70 g | basil | |
| 400 ml | peanut oil | |
| 2 | egg yolks (or 50g pasteurised egg yolk) | |
| 2 g | salt | |
| 0.5 tsp | 2.5 ml | black pepper |
| 15 g | mustard, fine | |
| 15 g | Chardonnay vinegar | |
| — | lemon juice to taste |
Instructions
- Briefly blanch the basil and transfer to an ice water bath immediately.
- Pat dry and purée together with the oil. Set aside to strain and collect the oil.
- Ensure that all the ingredients are at room temperature.
- Mix the egg yolks with the salt, pepper, mustard and vinegar. You can do this with a whisk or a planetary mixer.
- Next, add the basil oil in a thin stream, continuing to whisk or mix slowly. Do not beat!
- Season with lemon juice and a little vinegar, if you wish.