Basil Mayonnaise

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Only wanted to make half of this as the whole recipe would be too much for me. I halved all ingredients. This didn't work - it was too liquid. This could have been because of the size of my eggs - they were large, not extra large.

Tried again this time only using half cup of oil and about 1/8th cup of olive oil and it worked perfectly. I added salt and pepper to taste, i.e. didn't follow the receip for that.

It is in the fridge now - looking forward to seeing how it tastes in a couple of hours time, but it looks and tastes great now.

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well the recipe turned out good, but I used some bad olive oil that I had in the pantry for some months..oops! I also used about a teaspoon of kosher salt and less olive oil about 1/2 cup and (vegetable oil about a cup, the texture was great, was never runny, just the taste of that bad olive oil which was my fault.... will indeed make it again ooh and used less lemon juice.just don't know what to do with it now lol any suggestions ??overall, will make it again!!!

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Update: The culinary team has changed the yield amount to about 3 cups.

Note: If you use table salt instead of kosher salt, what Ina uses, the dish could be too salty.

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So easy to make with the food processor. Love the depth of flavor and I have multi uses.I used Sea Salt to taste then the basil . This is a winner for me ! Thanks Ina ! Love your show and tips !!!!

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I cut the recipe in half since I didn't need a ton of it and it still made quite a bit. The reason I gave it only 3 stars is because the lemon is rather overbearing. It tastes like a creamy vinaigrette instead of a mayonnaise. I think next time ill cut the lemon way down.

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salted and peppered to my taste also by other reviews with the recipe breaking and being to runny, I very slowly added 1 cup of each oil then went back to the vegetable oil to the consistancy I wanted it to be worked great and actually wound up being about 11/2 cups vegetable oil

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Food Network, I found the recipe easy to make but too salty. Can you double check the ingredients? Two tablespoons of kosher salt (I believe is too much. I will try it again with less salt but would hate for others to make the recipe and also find that it's too salty. Thanks very much, Richard

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I'm not sure what I did wrong. I thought I followed this recipe to the letter, but the finished product was very thin and separating. It actually looked pretty good until I added the olive oil. I ended up tossing it out. I was so disappointed, it looked so good when I watched Ina make it on her show. Does anyone have any suggestions as to what I may have done incorrectly? I would love to try it again.

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What a great, simple recipe! I used 2 tsp of kosher salt, and I still think it is a little too salty, however, I put it on chibatta rolls with thick slices of heirloom tomatoes, arugula and hamburger with cheese - absolutely divine, made the burgers taste new and fresh, Thank you Ina for showing me how to make something so elegant, so simply!!

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I love Ina and cook with her receipes all the time. This receipe turned out to be too runny (too much oil or maybe leave off olive oil also too salty. I am going to try to use it as a ceaser dressing.