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Garlic Basil Mayonnaise Recipe

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This pretty green mayonnaise is packed with the flavor of garlic and basil. If the raw egg concerns you, use irradiated eggs which are available in most markets. Use as a condiment with meats, grilled chicken, vegetables, sandwiches, and salads.

Prep Time: 3 minutes

Total Time: 3 minutes

Ingredients:

  • 1/3 cup vegetable oil
  • 1 egg
  • 4 to 7 garlic cloves to taste
  • 1/2 cup spicy globe or lemon basil, tightly packed
  • 1/4 tsp dry mustard or 1 tsp Dijon-style mustard
  • 1 tbsp lemon juice or cider vinegar
  • Dash of sugar
  • Salt and pepper to taste
  • 2/3 cup olive oil

Preparation:

Place vegetable oil, egg, garlic, basil, mustard, lemon juice or vinegar, sugar, salt, and pepper in the bowl of a food processor fitted with the metal blade. Puree for 1 minute, stopping to scrape down sides.

With the motor running, drizzle olive oil down the chute in a slow but steady stream. Stop as soon as the olive oil has been incorporated and mixture is thick and emulsified. Do not over-process or it will separate. Add 1 teaspoon of very hot water, pulsing several times to blend in. (This will help stabilize the mayonnaise.)

Refrigerate leftovers and use within 7 days.

Yield: about 1 cup

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