basil mayo

© Dennis Prescott

Burger Love: The Caprese salad is classic summer eating, perfect for fantastic, in-season tomatoes and basil. Burgers, however, epitomize outdoor eating. So why not combine the two? Try a juicy burger topped with deep-fried tomatoes, fresh mozzarella, prosciutto and a basil balsamic mayo. 

Recipe: Caprese Burger

How to make..

Basil mayo… well, sort of.
When in London we ate at Mildred’s and discovered basil mayo, I’ve been trying to make a similar version at home. You can use this same recipe and omit the basil and have it as mayo.

I don’t have quantities, i just sort of taste and go until I like it. 

  • Tofu.
    Any kind - if it’s silken you won’t need water.
  • water
    Just a bit to give it a smoother texture.
  • lemon
  • Mustard
  • salt
  • pepper
  • garlic clove
    Careful with this one.
  • agave
    Only if needed, really.
  • Basil
    Preferably fresh - add to taste. optional of course.

I use an immersion blender, I find it’s working better for making tofu proper creamy. I put a bit of everything in at first and then just try as i go. Careful when adding water and also with the garlic. Leave out basil or add anything else, it’s great for sandwiches and chips/wedges or to make sandwich spread with.

Turkey Lettuce Wraps with homemade lemon-basil mayo

this is what we ate for almost every lunch and dinner on the road, cause it’s basically the easiest (if you have a cooler!)

it’s pretty self-explanatory, just get big leaves of romaine or butter lettuce and wrap up a bunch o good stuff in there! we like to spread the lemon-basil mayo and then wrap up turkey, tomatoes, cucumbers, and peppers, but you can pretty much use anything! I’ve eaten this at least once a day for the past week and a half and am still not sick of em yet! easy + delicious + healthy! (just make sure you get nitrate-free lunch meat or use chicken breast!)


[for the lemon-basil mayo: half cup of mayo, juice from one lemon, three big basil leaves, chopped finely. add together and mix!]


(ps for more easy healthy recipes, check my “clean eating” tag)

love, jemma

okay so let me tell you about the Prosciutto and Buffalo Mozzarella Sandwich (with a hint of homemade pesto aioli)

first of all, it’s an expensive sandwich. I’m drinking cheap wine because the ingredients for the sandwich alone cost me 15$ and now I’m poor.

I thought the aioli would be quite easy to make - wrong. It’s halfway between traditional basil pesto and mayo - and if something goes wrong, it curdles and you have to pray every God in heaven, and add more egg, or throw it all out and begin again. Blood, sweat and tears went into that homemade pesto aioli - I made a whole jar of it only to use a mere teaspoon in the end.

But the thing about this sandwich is that most of the ingredients are hard to find and must be bought fresh. So right in the middle of a siege and a goddamn civil war, Jemma managed to get a hold of: buffalo mozzarella (I used mozzarella di bufala campana dop), prosciutto (I used San Daniele because it’s sweeter), and basil, pine nuts, parmesan, oil, raw eggs, lemon, AND A SHITTON OF GARLIC for the aioli (let me tell you: it’s a good thing Jemma only uses a hint of it, because I cannot stress how much garlic is in this. A lot. A LOT. There would be literally zero kissing after a date with any kind of aioli consumption).

It took me time and a lot grocery scouring to make this sandwich, and I’m going to assume it was all considered easier for someone who lives in Italy (since basically most of the ingredients are typically Italian? Did she try it for the first time during a family holiday? Maybe she was skiing in Piedmont, or her parents were in Turin for a medical conference, and the nice lady who ran their hotel let her help with the pesto and try fresh mozzarella, still warm, and she thought it was delicious and so on their first night in their new apartment she remembered that sandwich and she tried using the centrifuge for the aioli (huge mistake) and it took her another 20 minutes to get it right. And she was so proud of that goddamn pesto that she added a lot of it to the sandwich and ugh, they had to wash their teeth three times before they managed to speak again, but Fitz loved it. He loved it and she kept making it every time he needed a little comfort and a little happiness and a little taste of home)

so what I’m getting at is that she probably had to ask a Real Shield operative to go buy everything she needed, and then spent some time in the communal kitchen making it with care, and if this goddamn fucking sandwich is not a love letter in its own right I don’t know what it is. 

PS: I didn’t think the aioli would work, I really only added a hint of it, but it was surprisingly delicious. Thanks Jemma!