This recipe is more of an idea than a recipe. It can be adjusted to suit your dietary needs, preferences, and the ingredients you have on hand. Add more or less of one ingredient, substitute where you see fit, and make it exactly how you like it.
Ingredients
½cupMayonnaise
1tablespoonFresh basil, chiffonade
fresh ground black pepper
Instructions
In a small bowl, add the amount of mayonnaise you would like to blend with your basil. I find that this mayonnaise can be kept for a few days in the refrigerator, so I often make up ¼ to ½ cup so that I have a bit in the fridge should I decide to make a BLT or sandwich on a whim.
If you are using basil, I like to prepare it by chiffonade. While that sounds like a very fancy preparation, it is quite simple. The word sounds fancy, but it merely means that you slice the delicate leaves of the basil into thin ribbons. Chiffonade works very well for leafy greens and herbs, especially when they are delicate like basil. If handled roughly or sliced with a dull knife, basil leaves will bruise, blacken, and release the oil that gives them their trademark flavor. They’re still perfectly edible in that condition, but much less beautiful.
To slice your basil chiffonade, remove washed leaves from the stem and stack a few leaves on top of each other.
Take the long edge of the stack of leaves and gently turn the edge closest to you up and over on itself.
Roll the basil into a long tube.
Hold the tube with one hand as you slice the basil into thin strips.
Use your fingers to separate the strips and fluff them up a bit.
This is the same technique I use when freezing basil for storage and when I am adding basil to pasta dishes. The thin ribbons look beautiful and add just enough color and flavor to a bite without overwhelming it.
Add the thin ribbons of fresh basil to your mayonnaise and stir it to combine. The more vigorously you stir, the more the oils from the basil will infuse the mayonnaise with their flavor. At this point, you can use your mayonnaise as is or you can choose to flavor it with freshly cracked black pepper, a bit of salt, or a dash of lemon juice.
This mayonnaise adds wonderful flavor to a BLT or sandwich. You can also use whatever herbs you have in the garden or refrigerator. Tarragon with lemon and black pepper is delicious as is thyme or spring chive.
If you find yourself with a bit of this mayonnaise left over, you can add a little buttermilk and a dash of apple cider vinegar to transform it into a quick creamy basil salad dressing.