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Lemon-Basil Mayonnaise

Yield Makes 2 cups


  • 2 cups mayonnaise
  • 1 garlic clove
  • 1/2 cup firmly packed fresh basil leaves
  • 1 tablespoon grated lemon rind

How to Make It

  1. Process mayonnaise and garlic clove in a food processor until smooth. Add basil leaves and lemon rind; pulse 3 to 4 times or until basil is finely chopped. Store in refrigerator up to 1 week.

  2. Even though this won't freeze, it's unbelievably delicious with a bowl of grape tomatoes or on a turkey sandwich. Use it in place of plain mayonnaise in deviled eggs or main dish salads; it's also great with chicken, shrimp, or tuna. Try this flavorful mayonnaise instead of tartar sauce the next time you serve your favorite fish.