Garlic Basil Mayo
About This Garlic Basil Mayo Recipe
This Garlic Basil Mayo is bright, creamy, fragrant, and wildly easy to make thanks to the immersion blender method. Roasted garlic adds sweetness, basil gives fresh herbal flavor, and lemon + apple cider vinegar keep it tangy and balanced. It’s the kind of condiment that instantly elevates sandwiches, burgers, fries, roasted vegetables, or grilled meats. Once you make homemade mayo like this, it’s hard to go back to store-bought.
Why You’ll Love This Recipe
Takes less than 5 minutes to make with an immersion blender
Roasted garlic adds deep, mellow flavor without harshness
Fresh basil makes it vibrant and summery
No whisking — the blender emulsifies everything instantly
So versatile: spread, dip, drizzle, toss… it works with everything
Cleaner ingredients than store-bought mayo
Ingredients You’ll Need
Room-temperature egg
Apple cider vinegar
Roasted garlic cloves
Lemon juice
Fresh basil leaves
Salt
Safflower oil (or another neutral oil like canola or avocado)
How to Make It
Add the egg, lemon juice, vinegar, roasted garlic, basil, and salt to a tall container. Pour the oil on top and let everything settle. Insert the immersion blender all the way to the bottom and blend without moving until the mixture begins to emulsify. Then slowly lift and lower the blender until the mayo becomes thick, creamy, and fully blended.
Tips for Success
Use a room-temperature egg: Helps the mayo emulsify quickly.
Keep the blender at the bottom at first: This is the key to instant emulsification.
Use roasted garlic, not raw: Raw garlic can overpower; roasted is sweet and mellow.
Choose a neutral oil: Safflower, canola, or avocado oil all work well.
Adjust consistency: Add a splash of water or lemon juice to thin if needed.
Store properly: Refrigerate in an airtight container for up to 5 days.
Frequently Asked Questions
Can I use raw garlic instead of roasted?
You can, but it will be much sharper and spicier. Roasted garlic is recommended.
What if my mayo doesn’t thicken?
Push the blender to the bottom and blend again, or add a tiny splash of oil while blending.
Can I make this without an immersion blender?
A food processor can work, but the immersion blender gives the most reliable results.
Is it safe to use a raw egg?
Use very fresh eggs; you can also use pasteurized eggs if preferred.
Can I use olive oil?
Only if it’s light/neutral — extra-virgin olive oil can make the mayo taste bitter.
What to Serve It With
Chicken sandwiches
Turkey burgers
BLT or caprese sandwiches
Fries or sweet potato fries
Grilled veggies
Crab cakes or shrimp
Roasted potatoes
More Recipes You’ll Love
Garlic Basil Mayonnaise
1 room temp egg
2 teaspoons apple cider vinegar
11-ish roasted garlic cloves
Juice from 1/2 a lemon
Handful of fresh basil leaves
Big pinch of salt
1 cup safflower oil
Instructions
In a container wide enough to fit an immersion blender, add the egg, lemon juice, apple cider vinegar, garlic cloves, basil, and salt and then pour the safflower oil in the container and let it sit for a minute or two to settle. Then, stick your immersion blender at the bottom of the container and turn it on and leave it at the bottom until it starts to emulsify and then slowly move the blender up & down until it’s creamy.
