In The Jar Basil Mayo

Making mayo with a stick blender might be considered a bit of a cheat. But it does make life a whole lot easier and it also allows you to make your mayo straight in the jar, sparing the dishwasher. Making your own also allows you to have fun with the flavours. A handful of basil and a clove of garlic make this pale green mayo a perfect accompaniment to fish and a lovely addition to a tomato salad/sandwich. Besides a stick blender you will need a clean jar that can accommodate said stick blender. The jar I am using is perhaps even a little bit too large.


  • 250 ml of a neutral oil 
  • 1 whole egg and two yolks
  • 2 tsps Dijon mustard
  • 1 clove of garlic
  • 1 big squeeze of lemon juice
  • big pinch of salt
  • handful of basil leaves

Add all your ingredients except for the oil into your jar. Use your stick blender to mix everything together. 

Now slowly add the oil while you keep blending. It should thicken up pretty soon. 

Once the mayo has reached the desired thickness you just have to close the jar and put it in the fridge. This mayo is best eaten within a couple of days to get the best basil flavour.

Help my mayo didn't thicken

The emulsion of water and oil that is mayo has the annoying tendency to sometimes not thicken up properly. But with these tips you might just save your mayo.

The stick blender prevents a lot of problems but if it still doesn't thicken you can try to add a little bit more liquid, you can try a splash of water, an extra yolk or another squeeze of lemon juice. 

As a last resort you can get out a big bowl and hand whip another egg yolk. Now very very gradually add a little bit of your thin mayo and keep whisking. Once you see the mayo get thick you can add the rest of the thin mayo in a steady drizzle and whisk it in.

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