Basil mayonnaise
25 Jun 2015
Prep Time
5 minutes
Total Time
5 minutes
Background
Home-made mayonnaise tastes so much better than anything we buy in the shops, and it's really not that difficult to make. This basil mayonnaise, or aioli, is a tasty Italian version that is a wonderful dip for crudités. Mix it with crème fraîche, Greek yoghurt or sour cream to create a lighter sauce - this can be poured over grilled meat or fish or used as a dressing on top of salads and boiled vegetables!
Ingredients
- 2 egg yolks
- Half a clove of garlic, minced
- 1 tsp Dijon mustard
- Juice of half a lemon
- 300ml rapeseed oil
- 30g basil leaves
Instructions
- Mix the egg yolk, mustard, lemon juice and garlic in a mini food processor. Slowly pour the oil into the blender (through the top) while the processor is running on the lowest setting.
- When you reach the desired consistency (it should not be too thick), add the basil leaves and pulse for a few seconds. Season with salt and pepper to your liking.
Tips
Caution: this recipe uses raw eggs! Always use fresh, top quality eggs, which are cleaned before you crack them. Store the mayo in the fridge and consume it within a couple of days!© 2026 Copyright CookTogether
Categories
- Meal Type: - Dips - Everyday - Quick & Easy - Sauces
- Cuisines: - Italian
- Occasions: - Barbecue - Parties
- Ingredients: - Eggs
- Health and Diet: - Dairy Free - Gluten Free - Raw Food - Vegetarian
- Skill Levels: - Easy
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