I’m not a huge fan of mayo.
Then why do I have a Homemade Basil Mayo recipe, you ask? Because actually, I’m just not a fan of store-bought mayo. I had no idea, until I made it myself, what real mayonnaise could taste like. The only kind of mayo I had growing up was the nasty store-bought kind and the only thing I ever ate mayo on was a good old BLT sandwich- definitely a necessity in that case.
I don’t think people think of mayo as a healthful food, in general.
And they would be right! If we’re talking about your average store-bought mayonnaise. Here’s a list of the ingredients found in a leading brand of Mayo:
SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS, VINEGAR, SALT, SUGAR, LEMON JUICE, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVORS. GLUTEN-FREE.
As you might guess, I take issue with the fact that the first ingredient is soybean oil. Soybean oil is a highly processed crop oil that should be avoided like the plague.
I’m down with the eggs, but what quality of eggs are they using? Surely not the super nutrient-dense pastured eggs that I can get from my sister’s ladies that are out roaming around in her back yard.
Vinegar. Okay. But definitely made from genetically engineered corn unless otherwise specified…and it’s not, in this case.
Sugar. Definitely made from GM sugar beets.
Calcium Disodium EDTA is a concoction of chemicals including formaldehyde (number ONE known carcinogen), sodium cyanide (yup, you just read cyanide), and ethylenediamine.
aaannnddd….one of my favorites…natural flavors….Just ask the Food Babe what “natural flavors” are made of…
Oh but don’t worry! It’s GLUTEN FREE!!!
Okay. So I’ve picked apart yet another store-bought food. But this is just one more case of a perfectly healthful, nutrient-dense food that the food industry has taken and turned into a food-like product, unsuitable for human consumption. So I’m taking it back! And I’m here to say that YES! Mayo CAN be a healthful condiment!
My Homemade Basil Mayo has just a few ingredients, and it takes about 30 seconds to make.
You can completely omit the basil if you just want a plain mayo, or you can swap the basil out for a different herb of your choosing. I adore basil and I think it goes with pretty much everything, so I love it in this recipe. It adds another great layer of flavor and takes an ordinary mayo to the land of extra-ordinary mayo.
Once you know how to make this mayo, I encourage you to think outside of the mayo box!
Don’t reserve this delicious condiment just for sandwiches. Go ahead and use it as a dipper for grilled chicken, sweet potato fries, or in this delicious recipe for Cauliflower Potato Salad from NellieBellie.
My weapon of choice for this recipe is an immersion blender. I think it is the absolute easiest way to make mayo, by a long shot. This is the immersion blender I use and it’s been a gem! You can certainly use a food processor or a blender if you prefer, but it does change the method a bit. If you go the blender or food processor route, you need to stream in your oil in a slow steady stream to create the emulsion. If you use an immersion blender, you don’t have to worry about that.
Ready for it?
- I like to make this recipe in a wide mouth pint mason jar or glass measuring cup. You can use a bowl if you prefer but I like to use something with higher sides so it doesn't splatter.
- Add all of your ingredients except the basil to the dish.
- Submerge the immersion blender in the dish. Turn it on and pulse 5-10 times, with the stick all the way down in the dish.
- Once you've pulsed a bit to break up the yolks, you can turn the immersion blender on and begin to blend the rest of the mayo.
- When you have a thick, homogenous mixture, you mayo is complete.
- You can either simply stir in your chopped basil or you can blend it into the mayo. I prefer to blend it in but leave little green bits of basil. It makes it pretty and then you get a little basil with every bite.
- Store in the fridge in an airtight container for up to a week. Enjoy!
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