-
Prep time
15 minutes
-
Makes
2 sandwiches
Author Notes
Basil mayonnaise transforms an ordinary sandwich to a summertime staple; make extra and use it on everything from grilled corn to egg salad to lobster rolls. —Posie (Harwood) Brien
Ingredients
- For the basil mayonnaise
-
1 cup
packed basil leaves, finely chopped
-
3 tablespoons
extra-virgin olive oil
-
pinch
kosher salt
-
1
egg yolk
-
1 tablespoon
lemon juice
-
1/2 cup
canola oil
-
1 teaspoon
white wine vinegar
- For the sandwich
-
4
slices multigrain bread
-
1
ripe avocado, sliced
-
2 cups
sprouts
-
1 cup
shredded red cabbage
-
2
handfuls green leaf lettuce
-
1 cup
shredded carrots
-
1
large cucumber, sliced thinly
-
1
ripe tomato, sliced
Directions
-
For the mayonnaise: Whisk together the egg yolk, lemon juice, vinegar, and salt in medium bowl. Whisk rapidly until well-combined (about 45 seconds).
-
Very slowly drizzle in the olive oil, a little at a time, whisking as you go. Then gradually and slowly drizzle in the 1/2 cup of canola oil, whisking constantly (you can use a food processor for this if you prefer), until the mayonnaise thickens.
-
Whisk the finely chopped basil into the mayo (I often blend it with a blender or food processor quickly), then refrigerate for at least 1 hour to let the flavors mellow together.
-
For the sandwich: Spread the bread thickly with the basil mayonnaise, and layer on the remaining ingredients, dividing them evenly between both sandwiches. Adjust to your taste!
See what other Food52ers are saying.