Simple Basil Aioli
Traditional aioli is made with raw egg and oil. However, because I seldom have eggs, (and then when I do, I can’t ever remember how old they are), and the thought of raw eggs makes me turn green, I substitute the raw egg/oil for prepared mayo.
Now.. what do you use this for? This is simply the BEST on salmon, or halibut, or tuna. Use on grilled steak, or as a stuffing in a hamburger. It’s great on some freshly cooked hot pasta, or spread on good bread, with some roast beef, tomatoes & gouda. Or, one of my favorites – Grilled chicken, with red roasted peppers, with the basil aioli. Mmmmmmm
Once you make this recipe, you’ll see how incredibly versatile it can be.
Basil Aioli
1 Cup Mayo
3 tablespoons fresh basil, chopped fine
2 garlic cloves, minced
2 anchovy fillets, minced
1/2 teaspoon red wine vinegar
1/2 teaspoon Worcestershire sauce
1 tablespoon water
1 tablespoon fresh lemon juice
1/4 teaspoon of tabasco or hot sauce
Mix all the ingredients together well, and refigerate for about 2 hours, letting the flavors meld. This will keep for up to a week, if using prepared mayo.
The traditional preparation of Basil Aioli
Use the recipe above, removing the mayo and replacing it with 2 egg yolks and 1 cup of olive oil and following the directions below.
Whisk the egg, basil, garlic, anchovies, vinegar, and the worchestershire sauce together in a bowl, and then SLOWLY!! whisk in the oil, a few teaspoons at a time. Once about 1/2 of the oil is mixed in this way, you can then whisk in the rest of the oil in a thin, but steady stream. Whisk in the water, lemon juice and the tabasco sauce. Use within about 24 hours.
