This herbed mayonnaise is delicious as a sandwich spread, drizzled on sliced tomatoes and crisp salad greens, or as a sauce for poached chicken, fish, or shellfish. It can be made up to 5 days in advance and refrigerated until ready to use. Leave out the basil for plain mayonnaise.
MAKES ABOUT 2 ½ CUPS
1 large egg or ¼ cup pasteurized eggs or 2 cups good-quality mayonnaise
2 tablespoons white wine vinegar
Juice of 1 lemon
1 teaspoon Dijon mustard
2 garlic cloves, chopped
2 cups canola or safflower oil (omit if using mayonnaise)
10 fresh basil leaves, cut into very thin strips (chiffonade)
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
1. Place the egg or the mayonnaise, vinegar, and lemon juice in the bowl of a food processor fitted with the metal blade and pulse to blend. With the motor running, add the mustard and garlic.
2. Add the oil in a slow, steady stream down the feed tube, with the motor running, until the mixture becomes thick and is the consistency of mayonnaise. (Omit the oil if using mayonnaise.)
3. Add the basil and parsley and puree until well combined and the mixture is bright green. Season with salt and pepper and refrigerate in an airtight container until ready to use.