Recipe by 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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fresh basil leaves
garlic, finely minced
fresh lemon juice
salt, or to taste
cayenne pepper, or to taste
freshly ground black pepper to taste
1 1/2 cups
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.
You have to add the oil SLOWLY!! This did not turn out for me at all as other reviewers have said. 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.
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. :-)
Wow.. easy and delicious. The add-in possibilities are endless
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!
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.
I just made this for the first time. I had been using a "whole egg" recipe because I hate waste, but it never turned out right. It was always bland and runny. This is perfect. The consistency is excellent. I'll never go back to the runny slop again!
Followed this recipe to a T and it didn't turn out for me twice . Don't know what I'm doing wrong .
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Garlic Basil Mayonnaise
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 126
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