This Mediterranean-style mayo is sunny and simple. The recipe starts with miraculously fast, fluffy, fuss-free, foolproof Minute Mayo. (Link: How to make the best homemade mayonnaise and aioli.)
1 recipe Minute Mayo
2 tsp (10 mL) tomato paste
2 tbsp (15 mL) finely chopped basil
Kosher salt to taste
In small bowl, combine Minute Mayo, tomato paste and basil, using fork. Add salt.
Use immediately. Or transfer to storage tub, cover and refrigerate.
Makes 1-1/4 cups (300 mL).
- When making Minute Mayo for this recipe, omit the mustard and halve the salt (you can adjust at the end). The tomato paste is salted.
- You can store homemade mayonnaise in the fridge up to 4 days.
Tomato Basil Aioli
Use Minute Aioli (variation with garlic) instead of Minute Mayo.
Lazy Tomato Basil Mayo/Aioli
Minute Mayo is so miraculously quick and luscious, it would be a shame to substitute commercial mayonnaise. However, you could do so as a shortcut: Start with 1-1/4 cups (300 mL) mayonnaise. Full-fat mayo works best in this recipe because it is thicker, but lower-fat mayonnaise is an option for calorie-counters. Stir in tomato paste, basil and salt. Add more lemon juice to taste, as commercial mayonnaise is blander than homemade Minute Mayo.
Credit: Susan Sampson
Tested in Imperial