This tasty basil Parmesan mayo goes well with beef as well as most poultry. I recently served it with a beef tenderloin and it was the perfect accompaniment. My son liked it so much he smeared it on his dinner roll and ate it up.
A couple of days later I made paninis with leftover chicken and the leftover mayo I had in the fridge and it was terrific. I plan on making this again in the coming week to have on hand to make quick grilled turkey sandwiches or paninis with our Thanksgiving leftovers.
Basil Parmesan Mayo
1 large egg yolk, room temperature
1-2 tablespoons fresh lemon juice
1/4 freshly grated Parmesan cheese
2 teaspoons Dijon mustard
1 handful (about 1/4 cup) basil leaves
1 clove garlic, peeled
1/4 - 1/2 cup vegetable oil
1/4 cup olive oil
Using a mini food processor or stick blender with processor attachment, blend together the egg yolk, lemon juice, cheese, mustard, basil, garlic, and 2 teaspoon salt and a pinch of pepper. Mixture should be smooth. Slowly blend in oil a few tablespoons at a time until mixture emulsifies. Keep in an airtight container for up to 1 week,
