Basil Mayonnaise

Basil Mayonnaise

1 cup of Dukes Mayonnaise. I make no guarantees for any other items making claims to mayo-hood.

1/8 cup of fresh chopped basil.

If this were a mass production, I’d just toss it all in my little food processor. But the simplest thing is to chop the basil, turn it into the mayo and mix well.

Let it sit in the fridge for a couple of hours so the flavors can have an intimate discussion without you being all Nosy-Parker and there you have it.

This is awesome on homegrown, fresh from the garden tomato sandwiches, with lots of black pepper (of course) and a little sea salt.

It’s also good on a quick salad or as a base coating for today’s recipe: Chicken Breast Strips crusted in Fresh Basil, Almond Flour and Brined Green Peppercorns.


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