Monday, May 2, 2011

Basil Aioli


When one of my best friends, Cathy Lewis, was getting married, a party was thrown for her in Birmingham which I attended.  It was a lovely party with festive cocktails, great company and most importantly an amazing spread of food. A mother of one of Cathy's bridesmaids had done the food and after one bite of the marinated shrimp and this basil aioli, I knew I had to have the recipes!  Here is the basil aioli that was served with an array of fresh vegetables including blanched asparagus.  

Basil Aioli

1 clove garlic
¼ teaspoon kosher salt
3 cup fresh basil leaves, washed
1 cup mayonnaise
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Dijon mustard
1 tablespoon water
½ teaspoon freshly squeezed lemon juice
In a food processor, combine the garlic and salt.  Make sure they get really chopped up.   
Combine the remaining ingredients until smooth.  
I usually use about 3 cups of basil because I like less mayonnaise and more basil, but it is totally up to the person’s taste.  Cover and refrigerate for at least 30 minutes before serving. Serve with vegetables.  I personally really like blanched asparagus with this one!

To blanch the asparagus simply bring a large pot of water to a boil.  Add the asparagus and allow to boil for no more than 4 minutes.  
Remove from the boiling water and immediately place the asparagus in an ice bath to stop the cooking process.  
Serve chilled with the basil aioli.
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