Basil Mayonnaise is a fragrant and delicious variation on classic mayonnaise, the queen of sauces. It's made with just a few simple ingredients: egg yolks, extra virgin olive oil, lemon juice, salt, and pepper. Once you've obtained a smooth, rich cream, add fresh basil leaves.
Cooking Tips
- For the best basil mayonnaise, we recommend using very fresh, room-temperature eggs.
- If you prefer a less bold, intense flavor, replace the extra-virgin olive oil with sunflower oil.
- To help emulsify and extend the mayonnaise's shelf life, you can add 30 grams of white wine vinegar or a tablespoon of mustard in place of one egg yolk.
Can I Use Ready Made Mayonnaise?
It’s actually the easiest and most common method. Simply blend or stir fresh basil leaves into mayonnaise, optionally adding ingredients like garlic, lemon juice, olive oil, or Parmesan for extra flavor.
Can I Use Dried Basil?
You can, but fresh basil is much better. Fresh leaves give the sauce its bright color, fresh aroma, and slightly sweet herbal flavor, while dried basil tends to taste flatter and won’t blend smoothly into the mayo. If dried basil is all you have, use a small amount and let it sit in the mayonnaise for a few minutes to soften and release flavor. The result will still be tasty, but it will be less vibrant and more herbaceous than a version made with fresh basil.
Can I Make This Vegan?
Easily! Simply use a plant-based mayonnaise instead of traditional mayo, then blend it with fresh basil and any additional flavorings you like, such as garlic or lemon juice. The result is just as creamy and flavorful, making it a great vegan sauce for sandwiches, fries, burgers, or grilled vegetables.
What Can I Use Basil Mayonnaise For?
Fragrant and with a smooth texture, it's excellent with salads, especially rice and potato salads, and with cold pasta . The fresh flavor of basil will also add a touch of flavor to grilled fish and vegetables, and you can use it to make the filling of any sandwich or flatbread moist and creamy.
Ingredients
How to Make Basil Mayonnaise
Wash the basil leaves and pat them dry with kitchen paper.
Wash the basil leaves and pat them dry with kitchen paper.
Break the eggs, separate the yolks from the whites and collect the yolks in a bowl. Use the egg whites for another preparation.
Break the eggs, separate the yolks from the whites and collect the yolks in a bowl. Use the egg whites for another preparation.
Add a pinch of salt.
Add a pinch of salt.
Season with a pinch of pepper.
Season with a pinch of pepper.
Start blending with an immersion blender.
Start blending with an immersion blender.
Pour the oil in a thin stream and continue to whip the mixture.
Pour the oil in a thin stream and continue to whip the mixture.
As soon as it starts to thicken, add the lemon juice, alternating it with oil.
As soon as it starts to thicken, add the lemon juice, alternating it with oil.
Continue to work until you obtain a thick and creamy mayonnaise.
Continue to work until you obtain a thick and creamy mayonnaise.
Add the basil leaves.
Add the basil leaves.
Blend well until you have a smooth mayonnaise with a nice bright green color.
Blend well until you have a smooth mayonnaise with a nice bright green color.
Transfer the mayonnaise to a small bowl and serve as desired. Enjoy!
Transfer the mayonnaise to a small bowl and serve as desired. Enjoy!
Storage Instructions
Basil mayonnaise can be stored in the refrigerator, in a glass jar or an airtight container, for up to 3 days.
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