BASIL MAYONNAISE (about 1-1/2 cups)

2 cups loosely packed fresh basil leaves

1 cup mayonnaise

2 tablespoons fresh lemon juice

1 tablespoon Creole mustard

kosher salt

freshly ground black pepper

1. Pulse the basil, mayonnaise, lemon juice and mustard in a food processor fitted with a metal blade until smooth, then transfer to a small bowl. Season with salt and pepper. The basil mayonnaise can be made 1 day ahead. Cover and refrigerate.

SERVE WITH: Fried green tomatoes

from Patrick and Gina Neely, owners of Neely’s Bar-B-Que in Memphis, Down Home with the Neelys