Ina Garten of the Barefoot Contessa makes this mayonnaise. I love it and make it both with and without the cheese. I serve it alongside grilled or poached fish or as a sandwich condiment.
1 cup cherry tomatoes, chopped
Basil Parmesan Mayonnaise:
2 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese,optional
1 tablespoon Dijon mustard
1/2 cup chopped fresh basil leaves, lightly packed
1/2 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1 cup vegetable oil, at room temperature
1/2 cup good olive oil, at room temperature
Make salmon as per recipe link above.
For the mayonnaise: Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings — the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.
Serve salmon drizzled with basil mayonnaise and topped with chopped tomatoes.
Can you share the link for how to poach the salmon. Only the instructions for the basil mayo seems to come up. Thanks
Fill a large sauté pan with water, wine, and a splash of lemon juice. Add a sprinkle of salt, sugar, and a bay leaf. Carefully place salmon in liquid (so that it almost covers the fish), simmer for 12 minutes. Turn off heat and leave in the pan until the liquid cools. Gently remove salmon and serve with sauce.