Basil Aioli – no fail Aioli in minutes! All you need is olive oil, garlic, an egg and of course fresh Basil! The trick to this perfect homemade mayonnaise is an Immersion Blender. Perfect homemead aioli and mayonaise every time!
We first started making our own mayo years ago when we were stretching our dicipline limits with the Whole30. Homemade mayo was the one thing that stuck with us even after the 30 days was up!
I had a plethora of left over Basil in my garden that was about to go south and this seemed like the perfect way to use it.
Ingredients to make Basil Aioli –
- extra light olive oil or avocado oil – NOTE: Make sure it’s extra light or avocado. Extra Virgin can be bitter in mayo.
- fresh egg
- dijon – dijon is a natural emulsifier and brings everything together plus a little zing!
- fresh lemon juice
- fresh garlic
- fresh basil
What is an immersion blender?
- It is a handheld blender. We love this one IMMERSION BLENDER.
- Rather than bringing the ingredients to the blender you bring the blender to the ingredients! In the case of aioli or homemade mayo it creates the perfect storm for NO FAIL AIOLI!
Let’s get started!
Step One –
Using a wide mouth canning jar or cylinder type container add the egg, lemon juice, dijon, salt, oil and top with fresh basil. Basically all ingredients in the jar! Just be sure to add the egg first.
Step two –
Place the immersion blender on top of the egg covering it up.
Now hit the power! Begin by slowly raising the blender. You will see it start to become thick.
Hey! You just made mayo/aioli! The possibilities are endless…life altering magic sauce!
Omit the basil and you have the best homemade mayo ever!
Add roasted red peppers, chives, more dijon for a mustard mayo…the possibilities are endless!
How to use Basil Aioli –
- french fries
- salmon
- burgers
- chicken
- shrimp
- veggy platter
- sandwiches
Just to name a few!
How to store Homemade Basil Aioli –
- Keep in refrigerator for up to one week in a glass jar with a tight lid.
LET’S EAT!
Kathi and Rachel
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Basil Aioli
Equipment
Ingredients
- 1 large egg
- 1 cup extra light olive oil or avocado oil ( do not use EVOO)
- 1 teaspoon dijon mustard
- 1 teaspoon fresh lemon juice
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 cup fresh basil leaves
Instructions
- Using a wide mouth canning jar or cylinder container, add egg. Top with remaining ingredients.
- Place immersion blender in container covering up the egg.
- Turn on the blender and slowly raise until ingredients are thick.
- Store in closed container in refrigerator for up to one week.
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