Anyway, back to the "Rouille". It adds the perfect amount of salti-umaniness to slices of fresh tomato. It also allows me to utilize the basil "bushes" that Val miraculously grows in her garden. Seriously, these plants are huge and someone has to take advantage of the abundant harvest. But the uses for this delectable spread don't stop at tomato sandwiches: it makes BLT's even more delicious, dollop it on salads, grilled vegetables or serve it as a dip. I can't get enough of it so I keep a batch on hand at all times for tomato harvest. And I always lick the spoon.
2 garlic cloves
1/2 cup (packed) fresh basil leaves
3 tablespoons olive oil
1/4 cup mayonnaise
1 1/2 teaspoons anchovy butter
zest from 1/2 lemon
juice from 1/2 lemon
Mince garlic cloves and transfer to blender. Add basil and olive oil. Puree, stopping to scrape down sides, if needed. Add mayonnaise, anchovy butter, lemon zest and lemon juice. Puree until combined. Store in refrigerator for up to one week.