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My review
Homemade Garlic Basil Mayonnaise
56k
Chef John
"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."
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Ingredients
15 m servings 126Original recipe yields 24 servings (1 1/2 cup)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby.
- 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.
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Reviews
Read all reviews 1617 Ratings
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Most helpful positive review
9/8/2013
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 Skin...
Most helpful critical review
3/30/2015
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...
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9/8/2013
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 Skin...
8/7/2014
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 o...
3/30/2015
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...
7/7/2013
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 work...
6/25/2013
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 pe...
8/10/2016
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 s...
8/7/2015
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 brocco...
8/6/2015
I thought I followed the instructions but although the mixture did taste okay, it didn't thicken and was of no use to me.