Recipe courtesy of Ina Garten
Episode: Market Day
Save Recipe Print
Total:
10 min
Prep:
10 min
Yield:
about 2 cups
Level:
Easy
Total:
10 min
Prep:
10 min
Yield:
about 2 cups
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Basil Mayonnaise

Recipe courtesy of Food Network Kitchen

Tomato Sandwich with Basil Mayonnaise

Recipe courtesy of Ina Garten

Fried Green Tomatoes with Basil Mayonnaise

Recipe courtesy of Lynn Crawford

Lentil Burgers with Lemon-Basil Mayonnaise

Recipe courtesy of Giada De Laurentiis

Tomato and Basil Sandwiches with Olive Mayonnaise

Recipe courtesy of Gourmet Magazine

Mozzarella Cheeseburgers with Basil Mayonnaise and Tomato Salsa

Recipe courtesy of Sara Moulton

Roasted Beef Tenderloin with Basil-Curry Mayonnaise

Recipe courtesy of Giada De Laurentiis

Sweet Potato Fries with Basil Salt and Garlic Mayonnaise

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories