Basil Mayonnaise

Name: Basil Mayonnaise
Prep time: 10 min
Total time: 10 min
Yield: about 3¼ cups (800 ml)
Cuisine: French Classic
Ingredients: 4 extra-large Egg Yolk; 6 Tbsp (90 ml) Lemon Juice; 1 tsp minced (5 g) Garlic; 2 Tbsp kosher (36 g) Salt; 2 tsp (4 g) Pepper; 2 cups (480 ml) Vegetable Oil; 1 cup (240 ml) Olive Oil; 1 cup chopped (30 g) Basil

Independent adaptation of a publicly published Ina Garten recipe. Not affiliated with, sponsored by, or endorsed by Ina Garten.

SPREAD · SANDWICHES, ROASTED VEGETABLES & FISH

A spread for sandwiches, roasted vegetables & fish.

Garten's basil mayonnaise for sandwiches, vegetables, fish.

On the jar

AIOLI

Method: blend
Yield: about 3¼ cups
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 90 mlVegetable Oil 480 mlOlive Oil 240 ml

Ingredients

Egg Yolk4 extra-large
Lemon Juice6 Tbsp (90 ml)
Garlic1 tsp minced (5 g)
Salt2 Tbsp kosher (36 g)
Pepper2 tsp (4 g)
Vegetable Oil2 cups (480 ml)
Olive Oil1 cup (240 ml)
Basil1 cup chopped (30 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Basil Mayonnaise wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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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.

Adapted from a Ina Garten recipe (Barefoot Contessa / Food Network).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Barefoot Contessa / Food Network (published as “Basil Mayonnaise”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar