Rating: 4.36 stars
22 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1

I didn't invent the technique of making mayonnaise with a stick blender, but since I don't remember who showed me, it's just going to be easier to take credit. If you've never tasted delicious homemade mayonnaise, you've never tasted mayonnaise.

Recipe Summary test

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
24
Yield:
1 1/2 cup
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby.

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  • Place basil leaves into boiling water and blanch until leaves are bright green and slightly soft, about 10 seconds. Remove basil leaves with a fine mesh strainer and place into ice water to stop the cooking process. Drain basil, wrap in a paper towel, and gently squeeze to remove excess moisture.

  • Place egg yolks into a container with a base slightly larger than the base of a stick blender, such as a measuring cup or large beer glass. Add garlic, lemon juice, salt, cayenne pepper, black pepper, basil leaves, and Dijon mustard to egg yolks. Pour vegetable oil over the top.

  • Push stick blender all the way to the bottom of the container. Pulse blender 6 or 8 times, about 1 second per time, until mixture begins to emulsify on the bottom. Once mayonnaise begins to form, raise the stick blender slightly in the container and continue to blend until all oil has run through the blender, mayonnaise is thick, and basil is finely chopped, 10 to 20 more seconds. Taste and adjust seasonings. Transfer to a bowl. Mayonnaise will keep, refrigerated, for 2 to 3 days.

Cook's Notes:

For regular plain mayo, I generally recommend a neutral tasting vegetable oil like canola.

To sterilize eggs before separating, place whole unshelled eggs into boiling water for 30 seconds. Place sterilized eggs into ice water to stop the cooking. Separate eggs by cracking them into your hand and letting the egg whites slip through your fingers.

Nutrition Facts

127 calories; protein 0.3g; carbohydrates 0.4g; fat 14g; cholesterol 17.1mg; sodium 78.7mg. Full Nutrition
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Reviews (20)

Most helpful positive review

Rating: 5 stars
08/07/2014
Really, really fabulous - and so easy! I used light-tasting olive oil (avoid Extra Virgin Olive Oil for mayo as it's too strong tasting and often results in bitter mayo). I just bought avocado oil so may try that next time. This was SO good, I immediately had my husband taste it and he thought it would be awesome as a dipping sauce (ie, for fondue). It has an aioli feel (from the garlic). The only thing to know is that the basil turns brown by the next day. Still 100% fine, but not as brilliant-looking if serving to company. Given how easy this is with an immersion blender, I'd rather do fresh, smaller batches the day of if you're concerned about presentation. It doesn't affect the taste though. SO yummy! Read More
(7)

Most helpful critical review

Rating: 2 stars
05/04/2015
You have to add the oil SLOWLY!! This did not turn out for me at all. After looking up a different recipe it states that you have to add the oil very SLOWLY in order for it not to separate and continue to be a liquidy mess instead of thick and creamy. I used up almost my entire bottle of oil trying to make this but had enough left to try a different recipe where I added the oil slowly and it turned out. So... this might be a good recipe (I will try it again after I buy more oil) but the directions were unclear. Read More
(8)
22 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: 2 stars
05/04/2015
You have to add the oil SLOWLY!! This did not turn out for me at all. After looking up a different recipe it states that you have to add the oil very SLOWLY in order for it not to separate and continue to be a liquidy mess instead of thick and creamy. I used up almost my entire bottle of oil trying to make this but had enough left to try a different recipe where I added the oil slowly and it turned out. So... this might be a good recipe (I will try it again after I buy more oil) but the directions were unclear. Read More
(8)
Rating: 4 stars
09/08/2013
Excellent flavor. I dont have a stick blender so did with an electric beater.(Just have to be patient). Also found that I needed to add more Dijon..for my tastes. I used the mayo on the Red Skinned Potato Salad found on AR. Awesome combo. Read More
(7)
Rating: 5 stars
08/07/2014
Really, really fabulous - and so easy! I used light-tasting olive oil (avoid Extra Virgin Olive Oil for mayo as it's too strong tasting and often results in bitter mayo). I just bought avocado oil so may try that next time. This was SO good, I immediately had my husband taste it and he thought it would be awesome as a dipping sauce (ie, for fondue). It has an aioli feel (from the garlic). The only thing to know is that the basil turns brown by the next day. Still 100% fine, but not as brilliant-looking if serving to company. Given how easy this is with an immersion blender, I'd rather do fresh, smaller batches the day of if you're concerned about presentation. It doesn't affect the taste though. SO yummy! Read More
(7)
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Rating: 5 stars
07/07/2013
First off I LOVE this method with using a stick blender. I've made it in my regular Oster blender before but this made for much less waste and much easier clean-up. My Pyrex 2-cup measurer worked great to make this in. I did omit the basil (didn't have any) and I also used "Extra Light Tasting" olive oil because I know olive oil is a better oil for you. Loved the taste. One of these days I hope to try it with the basil too though.:-) Read More
(4)
Rating: 5 stars
07/23/2013
Wow.. easy and delicious. The add-in possibilities are endless Read More
(2)
Rating: 5 stars
08/07/2015
I followed the directions exactly. Great flavor, velvety smooth texture. Made it to use on some beautiful turkey sandwiches, then used some of the leftover on grilled salmon. Also good on broccoli and I'm sure other veggies. Delicious! I'll be making this again! Thanks Chef John! Read More
(2)
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Rating: 5 stars
02/09/2014
This looks fabulous but I add a bit of a blend for my oil when making mayo. The kids and hubby say it tastes closest to store bought mayo (if that's what you're used to). I use a cup of avocado oil (it's got a very neutral flavor), a quarter cup of sesame oil and a quarter cup of light olive oil. Also if you have a Vitamix, this is super simple to make and I always use the whole egg which doesn't leave any to waste. Read More
(2)
Rating: 5 stars
06/25/2013
Amazing!! I've tried making mayo before and never found it worth the effort and frequently it was too runny and separated. Since I already have an immersion blender and my basil plant is at peak I thought I'd try this recipe. WOW! Simple and no drizzling oil or separation. The mayo never got all the way to a salad or sandwich plate either! Tried the suggestion to spread on baguette slices and before you know it I needed another batch. Will definitely try this again soon. Read More
(2)
Rating: 5 stars
08/10/2016
I had some basil to use up and was happy to find this recipe since Chef John never disappoints! Made as written and it was delicious. I used it to marinate shrimp for the grill and then tossed some with pasta. Even my 3 year old couldn't stop stealing little tastes before I used it. Read More
(2)