Basil Mayonnaise

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Can be a little thick, add a little water. Also I added about 5ml balsamic and lessened the lemon juice. was great. 2 tablespoons is obviously too much salt, this quantity needs a couple of pinches

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This turned out exactly as it was supposed to...EXCEPT way too salty. I think the 2 TBSP is a typo and should be 2 tsp.

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This is easy and delicious. I served it with fish and made chicken salad with it also. It is very rich but impressive! I shared some with a friend (it makes a lot may want to half it and she also loved it.

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the recipe called for 2 TBs salt. I said to my self that's too much so I put in 1 1/2 and it was still too much. It could have good if you could taste the mayo instead of the salt.

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Ok so I made this recipe -It was fun. It all lloked good and was thick and creamy until I put in the basil then it got super runny. Thats ok because o fhow I plan to use it. I will remember next time. BTW different salts have different levels of saltiness! That's why she asked for sea salt. I thouoght the taste was great!

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In typical Ina fashion, this recipe is WAY too salty. I'll cut the salt in half if I try this recipe again.

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FANTASTIC!! TASTY & RIGHT ON! This is a simple yet perfect way to make homemade mayo that beats anything on a store shelf. I add the basil right from my herb garden and get nothing but rave reviews from everyone who tastes this delightful necessity. I experimented and have added 1/2 teaspoon of Coleman's Dry Mustard and that really steps up the intensity of flavor to another level. Ina- you are the BEST!!

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OK, I looked up Martha Stewart's mayonnaise recipe. For every cup of oil, 2 egg yolks. So I did one cup olive (Costco ORGANIC is great every day oil, one canola, 1 teaspoon kosher salt, 3/4 teaspoon freshly ground pepper, 6 teaspoons lemon juice and some zest. I blended it all in my Magimix and I had a stiff mayonnaise, almost as stiff as jarred mayonnaise, but creamier. I took 2 ounces of a 4 ounce package of organic basil leaves, chopped in the Magimix til it was all creamy and green. It's thick, delicious and I had it on a tomato sandwich at lunch and salmon at dinner. I've had this before, Food Network seems to not understand a teaspoon from a tablespoon. Try my version, it's really delicious. If you want it less lemony, 4 teaspoons lemon juice, just a little zest, NO white membrane, it's BITTER. Enjoy!

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I`m not sure exactly what went wrong flavor-wise, but there was a bitter undertone to the mayonnaise. The consistency was fine and I adjusted the salt, but either there seems to be too much lemon juice called for or I should have used a milder olive oil. I abandoned before adding the basil and the batch is cooling off in the fridge to see if I can repurpose it somehow. This was my first attempt at mayonnaise and I had fun! Better luck next time!

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She must have used some huge eggs. The consistency seemed right with only 2 cups of oil. When I added another cup it was WAY too runny. Also I love salt and the salt must be wrong because there is way too much? I used kosher..way too much. I could not get it to thicken back up and wasted some really nice olive oil.