| Level: | Easy |
| Total: | 10 min |
| Prep: | 10 min |
| Yield: | about 2 cups |
Ingredients
- 4 extra-large egg yolks, at room temperature
- 6 tablespoons freshly squeezed lemon juice
- 1 teaspoon minced garlic
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 cups vegetable oil
- 1 cup good olive oil
- 1 cup chopped fresh basil leaves
Instructions
- Place the egg yolks, lemon juice, garlic, salt and pepper in the bowl of a food processor fitted with the steel blade and process until smooth. With the processor running, slowly pour the oils into the bowl through the feed tube and process until emulsified. Add the basil and continue processing until finely pureed. Store the mayonnaise in the refrigerator.
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 386 |
| Total Fat | 43 g |
| Saturated Fat | 4 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 54 mg |
| Sodium | 126 mg |
Reviews
Do NOT make this following the FN recipe! The CORRECT recipe is in Foolproof. I ended up with soup after following this recipe. It says makes two cups. I should have known that 2 cups of vegetable oil and 1 cup of olive oil and SIX tablespoons of lemon juice don’t equal 2 cups of mayo!!! What a waste. Ina’s Basil Mayo is delicious and I have made it several times before. Shame on me and FN Kitchen for offering such a poor reproduction of a recipe.
I’ve made this at least 5 times now and its absolutely fantastic served as recommended to accompany Ina’s slow roasted filet of beef. The recipe makes a lot, but it stays for a few days so you have time to use it and it is awesome on sandwiches. Notes: 1) The quality of ingredients matter a ton here and 2) make it the day before or earlier in the day of serving so the flavors have time to develop.
This homemade basil mayonnaise is scrumptious, and easy to make. I agree with the reviewer who recommends less salt. It takes patience to beat the oils into the eggs, but the mayonnaise will thicken in the fridge if you give it a couple of hours before serving. This is a favorite accompaniment to rare beef tenderloin in my family. In fact this morning my granddaughter asked me to make some today for our Memorial Day dinner.
Just made this Mayo and it’s very runny. Does anyone know what went wrong?
I am all over recipe reviews defending Ina Garten’s use of kosher salt so I have to weigh in here. The mayonnaise came together beautifully using my Vitamix but it is obnoxiously salty. I’ll use it but next time cut the salt in half.
I made this from Ina’s Foolproof book. It is for a half recipe from this one. I came to the site looking for help when my version was way too runny and too salty for me, even using kosher salt. To help with both issues I improvised and added a full cup of plain greek yoghurt. It’s still salty but better and consistency is right and I think will pair well with the beef filet as recommended.
There isn’t anything wrong with this recipe. 2 Tablespoons of KOSHER salt is correct and not too much salt. My guess is they used table salt or sea salt so it tasted too salty. The 3 Cups of oil with the egg NEEDS the salt. Don’t allow the complainers on here to ruin the recipe. It turned out perfect.
This a fabulous recipe. I used it for BLTs with rave reviews.
For those of you who are concerned about the salt, please note that the recipe calls for “kosher” salt. You need about half of the table salt to equal the same amount of kosher salt.
Here is a salt explanation:
http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html
This recipe is simply wrong. There is no way that 2 Tablespoons of salt is correct. I would bet that it should say teaspoons – and that if you went to the video or Ina’s book it would be different. I’ve found this type of transcription error several times in foodnetwork.com recipes, enough that I am on my guard and usually check the reviews first. I must be off my game because I even commented on it before I added the salt but didn’t check this time.
Seriously, what people like to eat is generally a matter of personal preference, but if you don’t think this is inedibly salty, you have no taste buds.
Consistency is perfect but is WAY too salty. I used kosher salt in the recipe amount, but that, combined with the salty parmesan, makes this almost inedible. What a waste of time. Will taste again tomorrow and try to add something to cut the salt before I serve it.