Oh yeah. Best BLT of the summer right here with creamy, homemade Basil Garlic Mayo from scratch in 1 minute. Yup. 1 minute clean mayo with 5 ingredients you already have in your pantry. Elevate your BLT! Crispy thin cut bacon, Marinated Tomatoes, crunchy lettuce or sprouts…all between two slices of my favorite Sourdough Cracked Wheat Bread (from San Luis Sourdough Company) slathered with my Homemade 1-Minute Basil Garlic Clean Scratch Mayo. YUM.
Summer is just not summer with out BLT’s for lunch (or breakfast or dinner or mid day between meals, no one’s judging here). I have a thing for tomatoes, if you haven’t already read my Marinated Tomato post, take a sec, I’ll wait, it clears up a lot about me.
I love to grow them, love to eat them and seriously love creating new ways to devour them.
And this mayo. Are you seeing what I am seeing? This stuff tastes as good as it looks and I highly encourage you to give making your own mayo a try. So easy, seriously 1 minute and done and you can really not add enough basil to this stuff. Do you have a garden full of basil taking over and wonder what to do with it? Sick of pesto? Me too. Make this. You’ll be putting it on everything.
Breakfast Avocado Toast…Burgers…Pasta Salads…Sandwiches…ARTICHOKES…Oh my you have never had such a good dipper. How about slathered all over a fresh tomato?! I could go on. What I love about 1 Minute Mayonnaise is that you can literally add anything you want to it and it tastes amazing and is sooo much cheaper (and cleaner) than buying it at the store.
So do yourself a favor, in fact, let me do YOU a favor and give you an out to cooking dinner tonight. Instead, keep the oven off, get yourself some bacon, whip yourself up some homemade mayonnaise (let everyone in your house gawk at you for a few minutes when you tell them what you’ve done) and then make yourself an awesome BLT for dinner and revel in the extra time you have to sit outside on your patio enjoying that extra glass of wine, take an after dinner neighborhood stroll or heck, go to bed early
You are welcome.
Cam
| Servings |
1/2 pint jelly jar
|
- 1 egg yolk room temp
- 1/2 tsp dijon mustard
- 1 tbsp lemon juice
- 1/2 tsp kosher salt + more to taste
- 1 tbsp Water
- 3/4 cup cold vegetable oil olive oil, grapeseed, sunflower or any blended oil work great too. {olive oil has a distinct taste that will come through}
- 1 cup lightly packed basil leaves
- 2 cloves garlic, crushed with the back of a knife
- salt to taste
Ingredients
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|
- Add all ingredients except the oil in a food processor with the standard blade attachment.
- Blend on high 30 seconds and slowly start drizzling the cold oil at a very light stream.
- Blend until all of the oil has been blended and mayo develops a thick, creamy consistency.
- Add the garlic and basil and pulse until basil is finely minced but not pureed.
- Add additional salt (if desired). Scrape into a jelly jar or desired storage container. Refridgerate, keeps up to 2 weeks. Garlic and basil flavor will continue to develop as the mayo sits.
| Prep Time | 10 mins |
| Cook Time | 3 hrs - overnight |
| Servings |
6-8 people
|
- 2-4 Tomatoes, thickly sliced Heirloom or Garden Grown are best but any tomato will be great
- 1/4 cup Chopped Fresh Parsley
- 2 Cloves garlic, chopped
- 1/4 Cup + 2 Tbsp Good Olive Oil
- 2 Tbsp Red Wine Vinegar Or any high quality vinegar you prefer
- 2-3 Tbsp Chopped Fresh Basil
- 1 Tsp kosher salt
- 1/8 Tsp Fresh Ground Pepper
- Additional fresh parsley & basil (optional)
- 1/4 Cup Green onions, sliced thin (optional)
Ingredients
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- Slice tomatoes, place in a serving dish & sprinkle with 1/4 cup fresh parsley
- Combine the next 6 ingredients in a jar, cover tightly & shake vigorously. Pour over the tomatoes. *Sprinkle with chopped green onions if you wish.
- Chill at least 3 hours or overnight for best results.
- Sprinkle with additional parsley & basil before serving.
Depending on the size of your tomatoes, this recipe is easily doubled or tripled depending on your needs.
*The addition of the green onions is not part of the original recipe but a step our family added somewhere along the way.
**Overnight in the fridge, the oil will solidify & the tomatoes will release a lot of water. The longer these sit, the more the tomato will break down & loose their shape. We prefer these longer marinated tomatoes on our sandwiches throughout the week and the freshly marinated tomatoes served the same day with 3-6 hrs to marinate on a platter before serving.
Before serving, allow tomatoes to come to room temperature if they have been refrigerated.
***Try adding slices of fresh mozzarella in between the tomato slices for a summer salad. The marinade is just as amazing on the mozzarella the longer it sits.
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