recipes barefoot contessa

Basil Parmesan Mayonnaise (Makes 2 cups)

Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


Photo: Courtesy of Food Network

2 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
½ cup freshly grated Parmesan cheese
1 tablespoon Dijon mustard
½ cup chopped fresh basil leaves, lightly packed
½ teaspoon minced garlic
Kosher salt and freshly ground black pepper
1 cup vegetable oil, at room temperature
½ cup good olive oil, at room temperature

Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings – the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.