Homemade Garlic Basil Mayonnaise
Ingredients
15 m servings 126- Adjust
- US
- Metric
Directions
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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.
Footnotes
- 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
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Reviews
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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 Skin...
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...
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 Skin...
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 o...
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...
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 work...
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 pe...
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 s...
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 brocco...
I thought I followed the instructions but although the mixture did taste okay, it didn't thicken and was of no use to me.