Mayonnaise is a great condiment, but have you ever added basil to it? Well, you're in for a treat because this basil mayonnaise is a super simple, two ingredient condiment that packs a mighty punch!
The post contains helpful tips and tricks to make sure you're successful in your first attempt. But if you're in a rush, please use the link above to jump to the recipe card at the end!
💭 Why you'll love this recipe
- Two ingredient, ten minute recipe, but super versatile. I could probably just stop here and it'll speak for itself. But I literally put this on everything - sandwiches, tacos, salads.
- Great way to use up fresh or frozen basil. I love freezing basil when it's in abundance during the summer, and use it in this condiment later during the year when it's not in season!
📋 Ingredients and notes
You'll need fresh basil leaves and mayonnaise. I tend to use vegan mayonnaise but you can use regular mayo too.
Notes and Variations
- Make it a basil aioli. So technically, aioli is made from garlic and olive oil - mayo is made from egg yolks and canola oil. Given that I use a vegan mayo with avocado oil, it's easy to convert this basil mayonnaise into a basil aioli with garlic. Check out the recipe for instructions!
- Add other herbs. You don't have to stop with basil. I've found that any other fresh leafy herb (parsley, dill, oregano) all work with this recipe
📖 How to make basil mayonnaise
No rocket science involved!
- Discard the tough stems of the basil
- If you have a food processor or blender - dump the mayonnaise and the fresh basil leaves into the bowl and pulse until combined.
- If you don't have a food processor - rough chop the basil as small as you can, and then use a fork or a whisk to combine with the mayonnaise.
👩🏽🍳Top tips and FAQs
Traditional mayonnaise is made by whisking lemon juice or vinegar with egg yolks. Then, oil is added slowly as the mixture is whisked in order for it to emulsify - either by hand or in a food processor.
Yes! You can use dill, parsley, oregano. I've also used thyme, cilantro, and chives in the past. Check out my basil substitutions post as well.
The recipe is vegan as written, since I use vegan mayonnaise at home. So you can make this with any kind of mayonnaise you have!
🍴 Serving and storage suggestions
When stored in an airtight container, the basil mayo lasts in the fridge for up to two weeks. But if I were to be completely honest, I put this on everything so it rarely ever lasts that long!
Some ways to use up this basil mayonnaise:
- As a spread for sandwiches and wraps (e.g., my Korean Gilgeori toast)
- As a sauce for your favorite tacos (e.g., my gochujang cauliflower tacos or my fried avocado tacos!)
- As a salad dressing, and you can dilute a bit with olive oil or water if you wish (e.g., my Brussels sprouts Caesar salad, or a creamy version of the mango avocado salad)
If you like this recipe, check out my other fun sauce and dip recipes:
- Food Processor
- 1 cup mayonnaise, I use vegan mayonnaise
- 1 cup fresh basil leaves
- Add a cup of mayonnaise along with a cup of basil leaves to a food processor and pulse until combined. If you don't have a food processor, chop the basil up finely and whisk using a fork or a small whisk!