Homemade Basil-Garlic Mayonnaise is easy, soy free and delicious! There are no raw eggs. The egg yolk is cooked to a food-safe temperature in the microwave. Grab a bowl and whisk and make this!
Wow, homemade basil-garlic mayonnaise is easier than I thought it’d be. And ten times more delicious than store-bought mayo. I mean, you’d never catch us dipping a spoon into grocery mayo for a taste every time we need something from the fridge.
But, we can’t resist this homemade mayo, with its hint of pesto flavor from the dried basil. (I even spread it on toast!) And, it does not require any raw eggs nor fancy equipment — just a microwave, bowl and whisk. Delicious, easy and salmonella free! Yes!
So, what compelled me to make mayonnaise? It was soy, I tell you. A member of my household has a sensitivity to it. And if any of you’ve ever tried to buy soy-free products, you know the stuff is.in.everything. It’s soy frustrating! Soy annoying! I’m soy-ry, I can’t help myself…
And, even though I made mayonnaise out of necessity, I urge you to try this at home. It’s so good! All you have to do is whisk an egg yolk with a bit of water, lemon juice and vinegar and microwave the mixture until it comes to a boiling point. (The acid prevents curdling. Plus, the lemon provides bright, refreshing flavor, and the vinegar adds a nice kick.) Whisk a little more, then, chill it for ten minutes. Then, add your salt, basil, garlic…and ever so slowly pour in canola or light olive oil while whisking to make a creamy emulsion. Done!
Soy long, store-bought mayo!
Soyonara!
Enjoy!
P.S. Homemade mayo can sometimes turn into liquid if the emulsion breaks. If this happens, you can fix it by placing 1/2 tablespoon of water in a bowl and slowly whisking in your broken mayo in a thin stream until the mayo comes together again.
(Recipe Source: Cooking with Mamma C, using a microwave method from Harold McGee in his book The Curious Cook, as described in Cook’s Illustrated.)
- 1 extra-large or jumbo egg yolk
- 1 tablespoon water
- 1/2 tablespoon lemon juice
- 1/2 tablespoon white vinegar
- 1 pinch salt
- 1/8 teaspoon dried basil
- 1/8 teaspoon garlic powder
- 2/3 cup canola or light olive oil
- Place your egg yolk in a small, microwaveable bowl. (Save the egg white for scrambled eggs or another use.)
- Whisk in the water, lemon juice and vinegar. Cover the bowl with wax paper and heat in the microwave for 25 seconds, or until the mixture starts to boil. Whisk the egg mixture again and heat for another 5 seconds, or until it starts to bubble again.
- Whisk once more, cover, and chill the egg mixture in the refrigerator for 10 minutes.
- After 10 minutes, whisk in your salt, basil and garlic powder. Then, very slowly pour the oil into your egg mixture in a thin stream, while whisking constantly. The mixture will emulsify and thicken into a creamy mayonnaise. (If you pour the oil in too fast, it will not emulsify.)
- Store the mayo in a covered jar in the refrigerator for up to a week. See notes if your mayo separates into liquid.
Do not use extra-virgin olive oil, because the taste will be too strong. Also, homemade mayo can sometimes liquefy if the emulsion breaks. If that happens, place 1/2 tablespoon of water in a bowl and slowly whisk in the broken mayo in a thin stream, until the mayo comes together again.
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I cannot believe how easy this is! I never would guessed! And the addition of basil makes me very happy! Soy, what I’m trying to soy…I mean, say, is, I love it!! (See what you started! Yes, we are cut from the same cloth!) 🙂
Mamma C
Who knew it was so easy? And I’m cracking up over here. We are…wait for it…soy sisters! Love ya, Annie!
Cheryl "Cheffie Cooks" Wiser
Oh my I am still laughing at soy-ry!!! How true though how much items/products contain soy in some form. Passing this on to Mom she will just love this on many things-right up her alley. We once tried (many years ago) to make homemade mayo lets say I was in a silly mood and the ceiling was adorned with it! Oh I have not thought of that in years. Thanks for the chuckle my friend. Hugs to you. Cheryl xx
Mamma C
I hope your Mom enjoys this, Cheryl! And, I’m glad I’m not the only one laughing at my jokes. 🙂
Suchi @elegantmeraki
I have never had homemade mayo let alone a flavored one. Need to try this for burgers this weekend.
Mamma C
I bet it would be fantastic with burgers!
Denise | Sweet Peas & Saffron
I made mayo from scratch years ago and it was so good…I don’t know why I haven’t made it again! This looks delicious, and I love your basil/garlic twist 🙂
Mamma C
I never got excited about mayo, until now! I’d love to try other variations too.
Chris @ SimpleFood365
That looks and sounds wonderful and I love that there is no raw egg in it! We also avoid too much soy in our home so this would fit right in! Thanks for sharing it!
Mamma C
I’m glad this recipe comes in handy, Chris!
Jolina - The Unlikely Baker
I’m surprised the method is so simple! We’re mayo lovers in our house (think: in the zombie apocalypse, we will have mayo) but we never thought to make our own. I think we can do this though. And no salmonella is always a good thing 🙂
Mamma C
I was shocked at how simple it is too, Jolina. But the biggest wow factor is the flavor. OMG!
Deb
How long does this last in the refrigerator?
Mamma C
Deb, it should last for a week. Just make sure to give it the sniff test and taste it on day seven.
Ali @ Home & Plate
I have never made my own mayo but this recipe would be perfect for the homemade taste without all the additives. It would go great on so many sandwiches too.
Mamma C
It’s wonderful on sandwiches, Ali. I also can’t wait to try it with potato salad!
Agata
I love flavored mayo, it is so much better then a plain one, especially if you make it from scratch.
Mamma C
Yes, and there are so many flavor possibilities. 🙂
Shinee
I’ve never had homemade mayo, let alone flavored one. Now I’m so tempted to make it, the flavor combo is just amazing!!
Mamma C
It really is, Shinee. It blew me away!