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
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
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.
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.
This is really good.
* 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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