Homemade Garlic Basil Mayonnaise Recipe - Allrecipes.com
Homemade Garlic Basil Mayonnaise Recipe
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Homemade Garlic Basil Mayonnaise
See how to make a rich, creamy homemade herb mayonnaise. See more
  • READY IN 15 mins

Homemade Garlic Basil Mayonnaise

Recipe by  

"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 Edit and Save

Original recipe makes 1 1/2 cup Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    15 mins

Directions

  1. Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby.
  2. 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.
  3. 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.
  4. 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.
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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 More Reviews

Most Helpful Positive Review
Sep 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.

 
Most Helpful Critical Review
May 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.

 

11 Ratings

Jul 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. :-)

 
Jul 23, 2013

Wow.. easy and delicious. The add-in possibilities are endless

 
Aug 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!

 
Jun 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.

 
Jul 03, 2014

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!

 
Jun 19, 2014

Followed this recipe to a T and it didn't turn out for me twice . Don't know what I'm doing wrong .

 

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Nutrition

  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 0.4 g
  • < 1%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 79 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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