Basil Mayonnaise

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I actually liked the results I got. Since I didn't have extra large eggs, I added one yolk. I also adjusted the amount of salt to much less then Ina calls for. I think if you use this recipe and just alter the salt and pepper to your taste, you will be pleased with the result.

I notice that Ina always uses kosher salt and if you substituted regular table salt instead it would be indeed way too salty. I use sea salt and still use less salt than Ina calls for in almost any recipe I make of hers.

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This is fantastic. I use it on everything. When Ina uses more than a teaspoon of salt, I have learned not to add all of it and then adjust it at the end. The low ratings have to come from the salt and not the basil mayonnaise because it is wonderful. Use it on fish, sandwiches or even just spread it on a baquette.

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There is definitely way too much salt in this recipe - but after watching Ina for years I have learned her palate is less sensitive to salt.

This recipe is flawless WHEN YOU ADJUST THE SALT LEVEL TO SLIGHTLY LESS THAN 1/2 TEASPOON OF SALT; the flavor is extracted without a salty bite. Perfect for all sandwiches.

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After trying many of Ina's recipes I've discovered she ALWAYS over salts for my taste. I usually half the salt or even less. Other than that I love the vast majority of her recipes.

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well. shoot. Took everyone's advice about the salt. My yolks were room temp. But this just came out more like a thick vinaigrette. Very runny. Ideas?? Might search for a different recipe.

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My first Ina flop!!!
I followed the recipe to the letter but it never emulsified. Also, WAY TOO SALTY!!!!
The yield was a quart. Even with a taste for salt, I can't imagine two tablespoons in that small amount of liquid. After having to toss it all out, I will stick with her recipe for Basil Mayonnaise and Tomato Sandwich.
Disappointed..............

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Way too salty!!!!!! I will try it again with 1\2 teaspoon salt. I can always add more.

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Sorry, Ina, I love your recipes but this is just wrong. Lost its emulsion when the olive oil went in - and, as the others said, it is far too salty. Hate to throw away that many good ingredients (basil from my garden - we have such heat in TX that it is a shame to waste any fresh produce and good olive oil.

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Salt probably a typo?

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I make variations of this recipe all the time; it is always good. However, I myself would not use 2 tablespoons of salt, even if it is Kosher salt. I use between 2 to 3 teaspoons of Kosher salt for this quantity of homemade mayonnaise. If I'm unsure of how much salt to use, I start with a small quantity and add until it tastes good. Be confident in yourself, and season foods to your own taste. Ina clearly likes things a bit saltier than do many of us.

PS: Homemade mayonnaise can be kept for several weeks in the refrigerator.