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    Home » Main Dishes » Salads/Dressings

    Homemade Basil-Garlic Mayonnaise

    Published: Jun 28, 2016 · Modified: Aug 2, 2021 by Mamma C · This post may contain affiliate links

    Jump to Recipe

    Homemade Basil-Garlic Mayonnaise is easy, soy free, keto 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!

    Basil-Garlic Mayonnaise in a jar

    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!

    Basil-Garlic Mayonnaise in a jar with whisk, spreading knife, half a lemon and seasonings

    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!

    How to make homemade mayonnaise

    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!

    Recipe tip

    Homemade mayo can sometimes turn into liquid if the emulsion breaks. If this happens, you can fix it by placing ½ tablespoon of water in a bowl and slowly whisking in your broken mayo in a thin stream until the mayo comes together again.

    close-up of a jar of Basil-Garlic Mayonnaise with half a lemon and seasonings behind it, whisk and spreading knife

    Soy long, store-bought mayo!

    Soyonara!

    How to use homemade mayo

    Besides eating it straight out of the jar or spreading it on toast, you have lots of options! It's wonderful as a dipping sauce for:

    • Pan-Fried Cod
    • Fried Baccalà
    • Gluten-Free Crab Cakes
    • Italian Zucchini Fritters
    • Italian Chicken Cutlets.

    And definitely try it on sandwiches with Homemade Turkey Lunch Meat!

    Enjoy!

    (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.)

    Basil-Garlic Mayonnaise in a jar

    Homemade Basil-Garlic Mayonnaise

    So much better tasting than store-bought! Soy free, gluten free, and made with an egg yolk cooked to a food-safe temperature in the microwave!
    5 from 9 votes
    Print Pin Rate Save Go to Collections
    Course: Dressing
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 minute
    Total Time: 16 minutes
    Servings: 7 ounces
    Calories: 197kcal
    Author: Mamma C

    Ingredients

    • 1 extra-large or jumbo egg yolk
    • 1 tablespoon water
    • ½ tablespoon lemon juice
    • ½ tablespoon white vinegar
    • 1 pinch salt
    • ⅛ teaspoon dried basil
    • ⅛ teaspoon garlic powder
    • ⅔ cup canola or light olive oil
    US Customary - Metric
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    Instructions

    • 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.

    Notes

    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 ½ tablespoon of water in a bowl and slowly whisk in the broken mayo in a thin stream, until the mayo comes together again.

    Nutrition

    Calories: 197kcal | Fat: 22g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 6mg | Vitamin A: 35IU | Vitamin C: 0.4mg | Calcium: 3mg | Iron: 0.1mg
    Tried this Recipe? Mention @cookingwithmammac or tag #CookingWithMammaC!

    two photos of Basil-Garlic Mayonnaise in a jar separated by the words, \"Homemade Basil-Garlic Mayonnaise\"

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    Reader Interactions

    Comments

    1. Deron Shank

      October 25, 2022 at 2:53 am

      What are some different flavor combos available ? Im a guy thats just getting into cooking because I recently became a single man and am going on a carnivore diet. So this is a perfect replacement for regular mayo. Thanks for any info anyone can give me. Much appreciated.

      Reply
      • Mamma C

        October 25, 2022 at 7:12 am

        Hi Deron - I'm glad this recipe is helpful. I haven't tried other flavors, but as long as you keep the lemon and vinegar, you can try different herbs and seasonings, add Parmesan, etc. I'd try one with smoked Paprika, onion powder and garlic powder. If you google mayo flavors, I'm sure you'll find lots of ideas.

        Reply
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    I'm Andrea, also known as Mamma C. I share family-tested recipes from my Italian-American kitchen. I hope you'll visit often! Read More…

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