Lemon and basil mayonnaise

Published on 27 April 2015

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I used salt-preserved lemons from Gargnano, my Lake Garda village, experimenting with Valerio Giacomini's organic farm products, which are very interesting.

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Method

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0 steps completed out of 8

1.Step 1 of 8
I put room-temperature egg, vinegar and garlic in the blending jug.
2.Step 2 of 8
I add mustard.
3.Step 3 of 8
I add oil, without salt because preserved lemon is salty.
4.Step 4 of 8
I chop 1/4 of a salt-preserved lemon.
5.Step 5 of 8
and add to the jug, placing the blender against the bottom.
6.Step 6 of 8
I blend; as colour and texture change, I move up and.down until thick, in just a few minutes.
7.Step 7 of 8
I put in a bowl and add chopped basil.and mix.
8.Step 8 of 8
I served with simple grilled chicken breast. adding more salt-preserved lemon pieces.

Original source: https://incucinaconlilly.com/2015/04/27/maionese-al-limone-e-basilico/

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