Now.. what do you\u00a0 use this for?\u00a0 This is simply the BEST on salmon, or halibut, or tuna.\u00a0 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<\/p>\n
Once you make this recipe, you’ll see how incredibly versatile it can be.<\/p>\n
<\/strong>1 Cup Mayo Mix all the ingredients together well, and refigerate for about 2 hours, letting the flavors meld.\u00a0 This will keep for up to a week, if using prepared mayo.<\/p>\n The traditional preparation of Basil Aioli<\/strong><\/p>\n 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.<\/p>\n 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.\u00a0 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.\u00a0 Whisk in the water, lemon juice and the tabasco sauce.\u00a0 Use within about 24 hours.<\/p>\n","protected":false},"excerpt":{"rendered":" Simple Basil Aioli Traditional aioli is made with raw egg and oil.\u00a0 However, because I seldom\u00a0 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 … Continue reading ![\"\"](\"http:\/\/thisfoodthing.files.wordpress.com\/2008\/04\/basilleaves.png?w=300\")
<\/a><\/p>\nBasil Aioli<\/h2>\n
\n3 tablespoons fresh basil, chopped fine
\n2 garlic cloves, minced
\n2 anchovy fillets, minced
\n1\/2 teaspoon red wine vinegar
\n1\/2 teaspoon Worcestershire sauce
\n1 tablespoon water
\n1 tablespoon fresh lemon juice
\n1\/4 teaspoon of tabasco or hot sauce<\/p>\n