Carey's Basil Mayo Aioli
Delicious spread or aioli to accompany many different sandwiches or burgers. I specifically made this for my Quarry BLT Sandwich.
Delicious spread or aioli to accompany many different sandwiches or burgers. I specifically made this for my Quarry BLT Sandwich.
- Carbohydrate 5.48616897164821 g
- Cholesterol 5.8656 mg
- Fat 7.86358019498813 g
- Fiber 0.0214925411920657 g
- Protein 0.227936463631666 g
- Saturated Fat 1.15087539607031 g
- Serving Size 1 1 Serving (24g)
- Sodium 160.463580098598 mg
- Sugar 5.46467643045615 g
- Trans Fat 0.347877522870505 g
- Calories 91 calories
Step-by-step
- Place all ingredients in a robo coupe or vita mixer and pulse till smooth, refrigerate and use as needed.
Equipment Selection for Emulsion Stability
Operating without a commercial food processor or high-speed blender like a Vita-Mix presents a distinct challenge when incorporating a massive volume of fresh basil leaves directly into thick mayonnaise and oil. Standard home blenders often leave fibrous green flakes suspended in fat, but utilizing a machine capable of generating high blade velocity ensures complete cellular breakdown of the leaves. Pouring the three-quarters cup of olive oil in a thin, steady stream while the blades spin at maximum speed guarantees the lipids bind properly without breaking the emulsion, preventing a greasy or separated sauce.
Visual and Textural Cues for Doneness
Assessing this condiment requires abandoning the traditional thermometer in favor of visual observation. The mixture transforms from a flecked, pale green cream into a uniform, vibrant jade paste that clings thickly to the sides of the container without sliding. When the blades create a central vortex that pulls the mixture down continuously without stalling, the process is complete, yielding a smooth spread with zero visible herb particles remaining.
Storage and Acidity Balance
Fresh lemon juice provides immediate brightness to balance the heavy fat content, but acid also degrades chlorophyll over extended storage periods. Storing the finished condiment in an airtight glass container below forty degrees Fahrenheit preserves the vibrant herbal notes for up to five days before oxidation dulls the bright green color. Whisking in a few additional drops of fresh lemon juice immediately before service restores any perceived dullness in the flavor profile.
