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
For the basil mayonnaise
packed basil leaves, finely chopped
extra-virgin olive oil
white wine vinegar
For the sandwich
slices multigrain bread
ripe avocado, sliced
shredded red cabbage
handfuls green leaf lettuce
large cucumber, sliced thinly
ripe tomato, sliced
In This Recipe
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!