Basil mayonnaise is an ideal summer accompaniment sauce for any dish to which you want to add an extra touch. To make good homemade mayonnaise, it only takes a few minutes if you use the immersion blender mayonnaise recipe.
The basil version is very fresh and delicate; for bolder flavors, you can try:
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 3 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: International
- Seasonality: All seasons
- Energy 139.95 (Kcal)
- Carbohydrates 0.17 (g) of which sugars 0.04 (g)
- Proteins 0.68 (g)
- Fat 15.46 (g) of which saturated 1.73 (g)of which unsaturated 13.06 (g)
- Fibers 0.11 (g)
- Sodium 56.01 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people
- 1 egg
- 1 tablespoon mustard (or one yolk)
- 7 oz oz sunflower seed oil
- to taste salt
- to taste lemon
- 10 leaves basil
Tools
- 1 immersion blender
- 1 immersion blender cup
Preparation:
Basil immersion blender mayonnaise is quite a simple recipe. For a good result, I recommend using room temperature ingredients.
The beauty of making mayonnaise at home is that you can find the recipe that perfectly matches your taste. Some prefer a bold taste, others prefer a delicate one. To find your recipe, I suggest starting with a tablespoon of lemon juice and a pinch of salt.
For 1 egg, about 7 oz of oil is needed, but it depends on your taste, so you can stop when you reach the desired consistency, even if you haven’t incorporated all the 7 oz.
I recommend starting with 5 oz and keeping a small amount aside to adjust the recipe.
Place the basil, eggs, mustard, and lemon in the immersion blender cup. Slowly add the oil and turn the blender on at the lowest speed.
Tilt the cup to allow air in and quickly fluff up the mixture.
Tip: for a stronger flavor, you can use extra virgin olive oil. To have a balanced and not too heavy taste, I recommend using no more than 0.7 oz of olive oil (deducted from the sunflower oil).
A greater amount could make the taste of the mayonnaise too persistent.
When you have obtained the basil mayonnaise thick and dense, taste it and adjust the salt and lemon to your liking.
Now you just need to mix the mayonnaise and let it rest in the refrigerator for a couple of hours; the cold will tend to solidify it.
Your basil mayonnaise is ready!
Serving Suggestions:
You can use this mayonnaise to accompany fried foods or to fill a sandwich or a burger with a strong taste. I often use it with smoked ham or Prague ham.
Basil Mayonnaise Wine Pairing:
Pair the basil mayonnaise based on the recipe you use it in. Generally, I recommend a white wine given the fresh and persistent flavor of basil. For example, a dry white wine with an aromatic taste.
