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Prep time
15 minutes
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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
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Ingredients
- For the basil mayonnaise
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1 cup
packed basil leaves, finely chopped
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3 tablespoons
extra-virgin olive oil
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pinch
kosher salt
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1
egg yolk
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1 tablespoon
lemon juice
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1/2 cup
canola oil
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1 teaspoon
white wine vinegar
- For the sandwich
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4
slices multigrain bread
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1
ripe avocado, sliced
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2 cups
sprouts
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1 cup
shredded red cabbage
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2
handfuls green leaf lettuce
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1 cup
shredded carrots
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1
large cucumber, sliced thinly
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1
ripe tomato, sliced
Directions
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For the mayonnaise: Whisk together the egg yolk, lemon juice, vinegar, and salt in medium bowl. Whisk rapidly until well-combined (about 45 seconds).
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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.
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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.
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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!
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