I have a sincere and undying love of mayonnaise. I enjoy adding large quantities of it to many things. On nights when I don’t feel like cooking, Adam will bring Subway home, and I will sit on the couch with my sub, mayonnaise jar beside me, butter knife in hand.
I’m afraid to tell you any more than that. Let’s just say that there’s lots of mayonnaise involved.
We have burgers a couple times per month, and I must have mayonnaise on my burger. We usually have fries with our burgers, and I like to have mayonnaise with my fries, as well. On burger-and-fry night, I usually make garlic mayo, which is just mayonnaise mixed with a drizzle of olive oil, a squeeze of lemon, and a clove or two of grated garlic. Adam, who claims not to like mayonnaise, uses his fries to shovel the stuff in by the mouthful.
One of my favorite light meals is a tomato sandwich. Vine-ripened salted tomato slices, fresh basil leaves, and mayonnaise on white bread. That’s it. I love basil as well, and basil and mayo is so, so good. So when I saw Emeril’s recipe for Pesto Mayonnaise, I don’t have to tell you that I was all over it like mayo on my Subway sandwich. I made it tonight for burger-and-fry night, along with some oven-baked garlic fries.
Oven-baked fries can be a disappointment, because it’s hard to get them as nice and crispy as fried ones. But then I found another Emeril recipe, this one for oven-baked fries, that calls for coating the fries with a beaten egg white before baking them at a high temperature. The egg white forms a crackly coating on the outside of the fries and—voilà—crispy oven fries.
Just to really kick it up, I tossed the fries in some garlic butter when they were done in the oven. Then I served them with turkey burgers and, of course, the pesto mayo. I have some of the mayo left over, and I know what I’ll be having for lunch tomorrow: a tomato sandwich with pesto mayonnaise. Yum!
Pesto mayonnaise, recipe follows
2 teaspoons vegetable oil
2 large baking potatoes, peeled, about 1 1/2 pounds
1 large egg white
Salt and pepper
1 tablespoon butter
4 garlic cloves, minced
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper, and grease the parchment with the vegetable oil.
Slice potatoes lengthwise into 1/2-inch-thick slices. Turn each slice flat and slice again lengthwise into even fries, 1/2-inch thick. In a medium mixing bowl, whisk the egg white until very light and foamy. Add the potatoes to the egg whites and toss to coat evenly.
Spread the coated potatoes on the prepared baking sheet, not touching, and sprinkle with salt and pepper. Bake for 30 minutes, or until golden brown and crispy, turning halfway through the cooking time with a spatula.
Melt butter in a small sauce pan over medium-low heat, and cook garlic in butter for 2 minutes, stirring so garlic doesn't burn. Pour garlic butter over fries, toss to coat, and serve immediately with pesto mayonnaise.
1 cup (packed) fresh basil leaves (about 2 ounces)
1/3 cup lightly toasted pine nuts
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
1/4 cup mayonnaise
In the bowl of a food processor or blender, combine the basil, pine nuts, garlic, salt, and pepper and puree, scraping down the sides as needed. With the machine running, add the oil through the feed tube and process until the mixture is thick and smooth. Add the Parmesan and process for 15 seconds.
Transfer to a bowl and add the mayonnaise, stirring to blend well. Cover tightly and refrigerate until ready to serve.