Recipe information
Yield
makes about 1 1/4 cups
Ingredients
2 cups loosely packed fresh basil leaves
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Creole mustard (see page 93)
Kosher salt
Freshly ground black pepper
Preparation
Step 1
Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper.
Step 2
The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
