Basil Mayonnaise

Published on June 30, 2021 | By
Basil mayo

If you have always been intimidated about making your own mayonnaise, fear not, this fail proof recipe for mayonnaise in a food processor will set you free. Basil mayonnaise, or any herb or spiced mayonnaise, can be used as a dip or topping or spread with any number of cold dishes. Tartar sauce and white remoulade are examples of mayonnaise based sauces. I recently served basil mayonnaise as a dip with spicy boiled shrimp. I also spread it on a small crostini or toasted bread, topped it with a piece of smoked trout and then piped a rosette of mayonnaise on top of the trout to give it a little flair and more zip. I do share the European passion for french fries and mayonnaise too. Especially when the mayonnaise is homemade and herby like this basil mayonnaise.

A mayonnaise is one of many sauces in the French emulsion sauce category. It originated in the 18th century in France but was noted in Spanish cuisine and other cuisines prior to that time and was referred to as aioli. The Russians eat more mayonnaise than ketchup! You will even find mayonnaise present in many Asian cuisines.

An emulsion is made by binding egg yolks to oil. This easy and more modern version of making mayonnaise requires a blender or a food processor. Thanks to Julia Child, she perfected this technique for us to enjoy. Using whole eggs as well as an egg yolk helps to stabilize the sauce so that it does not separate. Making mayo in the processor or in a blender allows you to control the flow of oil as it is added to the eggs. If you are whisking by hand, it is a little more difficult to manage and you may wish that you had another hand to help!

I have lots of fresh basil at this time of year, so I chopped it and added it to the mayo. A little pinch of cayenne served to brighten and heighten  the flavors. Use your imagination and your favorite spices to make this mayo your own and let everyone know that you made it yourself. Bon appetit!

    • Yield
    • 1.5 cups

Ingredients

  • 2 whole eggs
  • 1 egg yolk
  • 1 TBSP Dijon mustard
  • Juice of 1/2-1 lemon
  • 1/2-3/4 cup vegetable oil
  • 1/2-3/4 cup olive oil
  • 1/2 tsp salt
  • pinch of cayenne
  • 1/2 cup fresh basil, chopped

Instructions

  1. Put the egg yolks, whole egg, lemon juice, and dijon mustard in the bowl of the food processor or blender; process for 10 seconds or more, until creamy.
  2. With the food processor or blender running continuously, pour in the oil VERY slowly in small amounts at first to start the emulsion process.
  3. When the sauce has begun to thicken, you may add the oil in a thin but steadier stream. Check the mixture once or twice to scrape down the sides and to make sure the oil is being absorbed.
  4. Continue until the 1- 1 1/2 cups of oil are incorporated. I usually add a mixture of half vegetable oil and half olive oil. I add anywhere from 1-11/2 cups of oil depending on size of eggs and how thick I want the mayo to be.
  5. Adjust the seasonings, add salt and pepper and more lemon or dijon mustard if needed for flavor and consistency. Stir in the chopped basil.
  6. Transfer the finished mayonnaise to a bowl or jar and store in the refrigerator. If not using right away, cover with plastic wrap and refrigerate. The sauce will keep for about a week.
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