Maggie and I faced a tough decision.
Should we eat our tomato sandwich in the sweet Dixie style–a thick-sliced, lightly salted Brandywine nestled in a slather of Duke’s Mayo* on white bread?
Or should we dream of Italy, and prepare our bread in the manner of Chianti country–bruschetta rubbed with garlic, adorned with tomatoes like jewels, glistening with fruity olive oil, topped with a frill of genovese basil?
Or what if we married the best of both?
What if we took that mayo, and whisked in a mince of garlic, basil, and a thimble of that Riserva olive oil……
that could be very very good, now couldn’t it?
Cheater Basil Aioli
1 clove garlic, minced
1/4 teaspoon Sea Salt or Kosher Salt
1T. your fave fruity Olive Oil
1 heaping Tablespoon Fresh Basil leaves, super-finely sliced “chiffonade”
a few grindings of black pepper
1/4 cup Duke’s or Hellman’s Mayo
In a small bowl, infuse olive oil with minced garlic, salt, pepper, and basil. Stir well, to macerate basil and garlic with the salt. Whisk in the mayo. That’s it.
* I have always been a proponent of Hellman’s Mayonnaise—and I won’t forsake it, but on good recommendation I sampled Duke’s, and am a convert. It has as the right flavor and texture, but contains No Sugar.