Mayonnaise Pesto
6 servings
15 minutes
Mayonnaise pesto is an exquisite sauce that combines Italian traditions with the creamy tenderness of classic mayonnaise. Its base is fresh basil, a symbol of Mediterranean cuisine that gives the sauce a vibrant herbal aroma. A light blanching of the leaves softens the flavor, while combining with olive oil reveals its fullness. The handmade mayonnaise emulsion adds a velvety texture, allowing the sauce to pair perfectly with meat and fish dishes, pasta, or fresh vegetables. The sophistication of white wine vinegar and the spiciness of mustard enrich the taste, while the light liquid consistency allows the sauce to be used as a dressing or dip. Mayonnaise pesto is a harmony of freshness and creamy tenderness embodying the art of Italian culinary mastery.
1
Dip the basil leaves in boiling water for fifteen seconds, remove with a slotted spoon, and transfer to ice water. Take out the basil, squeeze out excess water, and place it in a blender with two tablespoons of olive oil. Blend for about two minutes.
- Basil: 15 g
- Olive oil: 2 tablespoons
2
Whisk two egg yolks, mustard, and vinegar into an emulsion. Then gradually add vegetable oil while continuously whisking the thickening mixture until mayonnaise is formed.
- Egg yolk: 2 pieces
- Mustard: 1 teaspoon
- White wine vinegar: 1 teaspoon
- Vegetable oil: 500 ml
3
Add a little water to the mayonnaise — depending on how thick the mayonnaise is, different amounts of liquid may be needed. The result should be a substance that can pour. Stir in basil and salt to taste.
- Basil: 15 g
- Salt: to taste
