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Fresh Basil Aioli

July 18, 2012 by The Runaway Spoon 7 Comments

Aioli is the creamy, garlicky mayonnaise of Provence, traditionally made in a mortar and pestle.  But the food processor makes this a quick, easy delight. Add a hit of fresh basil, and it is a fresh summer tomato’s best friend. Good on a simple sandwich or just spread on a thick slice.  It also makes an amazing dip for a beautifully colorful display of summer vegetables.

I know you will be tempted, but do not skip the step of blanching the basil. It brings out the flavor of the basil, and prevents it from turning black and unattractive when being chopped. I find it easiest to leave the leaves on a stem and simply dip it in the boiling water.  And the pot isn’t dirty, just rinse it out.  I use a mix of olive and canola oil, because I find that using olive oil alone masks the fresh basil flavor.

Fresh Basil Aioli

1 stem of basil, with at least six big leaves

1 small clove garlic

1 egg

1 Tablespoon fresh-squeezed lemon juice

1 teaspoon kosher salt

½ cup extra virgin olive oil

½ cup canola oil

Bring a small pot of water to a boil.  When it is at a nice rolling boil, dip the basil stem in and count to 20.  You’ll start to smell a nice wafting basil fragrance. Pull it out, then place on a paper towel and squeeze out the moisture. Pull off six large leaves and place in the bowl of a food processor.

Put the garlic clove through a press, or very finely chop it with a sharp knife, pressing it to almost a paste.  Place it in the food processor with the basil, add the egg, lemon juice and salt.  Pulse until the basil is chopped and the mixture is creamy.  Turn the processor on and drizzle in the oils (measure them together in one measuring jug).  Process until the mixture is creamy, thick and emulsified.  You will actually hear the food processor change sounds from smooth blending to a wet slapping sound.

When the aioli is thick, scrape it into a container, cover it tightly and refrigerate for at least two hours to firm up and allow the flavors to meld.  The aioli will keep covered in the fridge for three days.

Makes 1 ¼ cups

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Filed Under: Farmers Market, Salads, Sides, Snacks And Starters, Soup and Salads, Vegetables

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Comments

  1. Jackie @Syrup and Biscuits says

    July 19, 2012 at 9:42 pm

    What a beautiful platter of veggies. Thanks for the tip about blanching the basil!

  2. The Runaway Spoon says

    July 20, 2012 at 12:19 am

    Blanch basil before making pesto too – it will be beautifully bright green and keep the fresh basil flavor.

  3. Angela says

    May 9, 2014 at 9:48 am

    Thank you such a delightful mayo You think grape seed oil mix olive would be ok?

  4. The Runaway Spoon says

    May 9, 2014 at 4:10 pm

    Grapeseed oil will absolutely work! Thanks!

  5. Cathy says

    November 30, 2015 at 10:53 am

    I always make this fabulous recipe to dip with baked mushroom fries.

  6. Jayne says

    July 15, 2016 at 2:59 pm

    I found this too salty and will cut back next time, but overall beautiful and delicious and easy. I also blanched the garlic because raw garlic bothers my stomach. Had to use all olive oil, and it made me wonder about the t the reason for half olive and half canola. Was great with halibut — I smeared it on top and baked. Steamed veggies, and next day egg salad. A myriad of possibilities.

Trackbacks

  1. It’s Time to Make a Tomato Sandwich • Sweet Salty Tart says:
    August 9, 2013 at 8:01 am

    […] my perfect tomato sandwich, I made basil aioli. It was delicious, but not mandatory. Here’s a good recipe if you want to try your […]

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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