Homemade Garlic Basil Mayonnaise

7 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Chef John
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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Ingredients

Adjust Servings

Original recipe yields 1 1/2 cup

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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Reviews (7)

Rate This Recipe
Shannon Lynn
3

Shannon Lynn

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. :-)

Dingo007
2

Dingo007

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.

LindaT
1

LindaT

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

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 126 cal
  • 6%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 0.4 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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