My simple recipe for basil mayonnaise has the power to take so many of your favorite foods to the next level ~ think chicken, shrimp, or egg salads, tomato sandwiches, and all sorts of dips and dressings. This vibrant mayo is a game changer!
So many of you raved about the basil mayonnaise in my Lemon Basil Pasta Salad that I figured it could use a post of its own. Bookmark it so you can take so many of your favorite recipes to the next level. This basil spread can be used in just about any recipe that calls for mayonnaise.
what you’ll need
- fresh basil ~ this recipe only works with fresh basil leaves. Pluck the leaves and discard the stems.
- mayonnaise ~ use your favorite brand, I used Duke’s but Hellman’s and Best Foods are also great brands.
- lemon juice ~ a little lemon brightens the flavor and insures a bright green color. You can also use the zest of a lemon for more flavor punch if you love lemon.
- salt to taste.
*You’ll also need a small food processor or immersion blender to blend the mayonnaise.
how to make basil mayonnaise
- Put mayonnaise, fresh basil leaves, and lemon juice in a food processor or blender. If you are doing a small batch it helps to have a smaller sized machine.
- Blend, scraping down the sides of the bowl as necessary, until the mayo is pale green and the basil has been incorporated. There will still be small flecks of basil visible. If there are any larger pieces, keep blending.
- Add salt to taste, and adjust any of the ingredients to your liking. Blend in more basil, salt, or lemon juice if you like.
- Chill the mayo before using, it will thicken as it chills.
basil mayonnaise tips and faqs
Absolutely! Fresh basil blends into the mayo and adds that amazing fresh flavor. Dried basil won’t do that. You should be able to find fresh basil year round in the herb section of your supermarket’s produce aisle.
Literally any mayo you like will work fine for this. Use what you have on hand. I love Duke’s, Hellman’s, and Best Foods brands.
Yes, that will work fine.
It will last up to a week. I like to make it in small batches that I plan to use up quickly. It’s so easy to make I can whip it up whenever I need it.
Yes, you can use most fresh herbs, but some will work better than others. Herbs with tender leaves like parsley, dill, cilantro, marjoram, chervil, and tarragon will break down better than woody herbs like rosemary. Keep in mind that herbs like sage and oregano are quite strong and you won’t need nearly as much to flavor your mayo. Lavender would be an interesting choice but, again, use very sparingly!
Great idea! Make a batch of my 30 second mayonnaise and then blend in your basil. In fact I make dill mayonnaise this way!
It won’t be quite the same, but you can chop the basil as finely as you can and mix it into the mayo. If you have a mortar and pestle, you can use that too. I made it by hand in my tomato toast with basil mayonnaise post if you want to check it out.
Use this flavored mayo in all the same ways you use regular mayo from the jar. Spread it on sandwiches, use it in dressings for salads, dips, etc.
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How to Make Basil Mayonnaise
Equipment
- small food processor or immersion blender
Ingredients
- 1 cup mayonnaise
- 2 cups basil leaves, lightly packed
- 2 Tbsp lemon juice
- 1 Tbsp lemon zest (optional)
- 1 clove garlic (optional.)
Instructions
- Put mayonnaise, fresh basil leaves, and lemon juice in a food processor or blender (also add the garlic and lemon zest if you are using.) Note: If you are doing a small batch it helps to have a smaller sized machine.
- Blend, scraping down the sides of the bowl as necessary, until the mayo is pale green and the basil has been incorporated. There will still be small flecks of basil visible. If there are any larger pieces, keep blending.
- Add salt to taste, and adjust any of the ingredients to your liking. Blend in more basil, salt, or lemon juice if you like.
- Chill the mayo before using, it will thicken as it chills. Use within a week.
Nutrition
It’s really good, made with a little less basil and little less lemon. Turned out great. Have to be honest though, basil mayo is like the evil cousin of pesto, with all the saturated fat.
Haha, my philosophy is that no food is evil, just enjoy in moderation 🙂 And don’t forget you can make my vegan mayo, here!
I loved this recipe but I was wondering why it only kept a week, especially since there is lemon in it..does the basil turn rancid?
Homemade mayo is highly perishable, with or without the basil, so that’s why it needs to be used within the week. It’s a small batch, and so easy to make, so hopefully you are able to whip it up whenever you have the need for it.
?? But this uses commercial mayo, not homemade. I’ve made basil mayo for many years with Hellmann’s, and mine always lasts far longer than a week. Good also with garlic powder added.
recipes sound delicious thank you
This mayo is going to be so good on my BLT & Avocado on toasted sour dough. Thanks for the idea!
Omg that would be so good.
This Mayo takes most sandwiches to a higher level
It is so good….
thanks Theresa, I’m so glad 🙂