From Ina Garten's kitchen · Barefoot Contessa (specialty food store), East Hampton
blend · egg emulsion
NATIONAL AWARD WINNERGlasspass Aioli
From a national-award-winning chef
Ratio
LEMON JUICE 90VEG OIL 480OLIVE OIL 240
Ingredients
- EGG YOLK72 g
- LEMON JUICE90 ml
- GARLIC5 g
- SALT36 g
- PEPPER4 g
- VEG OIL480 ml
- OLIVE OIL240 ml
- BASIL30 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
American home-entertaining cook of Barefoot Contessa in East Hampton (store closed; brand continues on Food Network). Multiple James Beard Cookbook Awards and Who's Who.
Originally published as Basil Mayonnaise.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Barefoot Contessa / Food Network (published as “Basil Mayonnaise”). Full citation lives in Provenance.