Basil Mayo

The women at work keep bringing in vegetables. Everything from onions, basil, garlic, carrots, tomatoes, cucumbers and zucchini. It’s been a veritable feast of veggies.

One of the women brought in a loaf of bread, a jar of mayo, and these tomatoes that were just .. freaking amazing. Over the last two weeks, she has brought this in about every 3 days or so, and I’ve been eating toast, mayo and tomato sandwiches every day.

I brought a couple of tomatoes home from work on Monday, and tonight decided I had better eat the last one, as I’ll be away. I do like mayo, but as I also brought home basil, I thought I would make something a bit different tonight.

I’m usually not one for flavored mayo, but flavoring it with basil.. well, you just can’t go wrong.

Basil Mayo

1 cup mayo
10 to 15 basil leaves — chopped
1 teaspoons kosher salt
1 teaspoons freshly squeezed lemon juice
1/4 teaspoons freshly ground black pepper

Whisk together the mayonnaise, basil, salt, pepper, lemon juice,
olive oil and garlic. Spread the mayonnaise mixture on the top of 2
slices of bread. Place the sliced tomato on top of one
bread slice. Place the remaining slice of bread, mayonnaise side
down, on top of the tomato. Cut the sandwich in half and serve.

Wash and chop the basil. Mix with mayo well. Add salt and lemon juice.

Clean and slice your tomatoes. Not too thick, not to thin slices.

Spread the mayo mixture on toasted bread, add the tomato, sprinkle with pepper, and eat. Repeat. ;)

Another version of this recipe is:

Basil Mayo with Garlic

1 cup mayo
10 to 15 basil leaves — chopped
1/2 Small minced onion
1 clove garlic
1 tablespoon olive oil
1 teaspoon red wine vinegar, or even balsamic vinegar

Wash and chop the basil. Mix with mayo well. Add onion, garlic, olive oil, and vinegar and whisk together well.

Notes:

The Basil Mayo keeps in the refrigerator for about a week. But don’t store the Basil Mayo with Garlic any longer than 2-3 days.