Homemade Basil Mayonnaise

A white plate with a small white bowl with basil mayo in it. There is a knife and a piece of bread on the plate. The bread has mayo on it. There is also a knife on the plate and some basil and a lemon off to the side.

This creamy, mustard-free Basil Mayonnaise is made from scratch with fresh basil, garlic, lemon, and avocado oil – perfect for slathering on sandwiches and toasts!

If you’ve ever had a surplus of fresh basil in the summer (hello, overzealous herb garden!), you need to add this Basil Mayonnaise to your recipe repertoire. It’s bright, creamy, garlicky, and completely made from scratch.

If you have never made mayonnaise at home – don’t be intimidated! It’s easy to make in a food processor or blender, and it keeps well, so you can enjoy that fresh summer basil flavor long after your garden has calmed down.

I’m already a plain mayo lover, but I love this recipe even more. It instantly elevates everything from sandwiches and wraps and is a key ingredient in my favorite Heirloom Tomato Toast recipe. I hope you love it!

Ingredients for basil mayonnaise on a table. There is a large bunch of basil, lemon, avocado oil, two eggs, salt, sugar and garlic.

A Note On Raw Egg Safety

Since this Basil Mayonnaise is made entirely from scratch, it does include raw egg, which is traditional in homemade mayo. While using raw eggs is generally safe for most people, it’s important to follow a few precautions to minimize any risk of food-borne illness:

Use the freshest eggs possible. Ideally, source them from a trusted local farm or a reputable grocer where eggs are well-handled and stored properly.
Opt for pasteurized eggs if you’re serving the mayo to young children, elderly individuals, pregnant women, or anyone with a compromised immune system. Pasteurized eggs have been gently heated to kill bacteria without cooking the egg.
Store the mayo in the fridge right away and use it within 5 days. Homemade mayo doesn’t contain preservatives, so keeping it cold is essential for safety and freshness.

An overhead shot of a food processor bowl with raw eggs, lemon juice, garlic, salt and sugar, unprocessed.

An overhead shot of a food processor bowl with eggs, lemon juice, garlic, salt and sugar processed.

How To Make Basil Mayo (from scratch!)

Making mayonnaise at home feels fancy, but it’s actually quite simple. Here’s the step-by-step on how you do it.

BLEND THE BASE
In the bowl of a food processor, combine whole egg, egg yolk, lemon juice, minced garlic, salt, and sugar until well blended.
EMULSIFY THE OIL
With the food processor running, very slowly drizzle in the oil in a thin, steady stream until the mixture starts to emulsify and thicken.
ADD IN BASIL
Add the fresh basil leaves to the food processor and pulse several times, just until the basil is finely chopped and evenly distributed.
CHILL AND SERVE
Transfer the mayonnaise to a sealed container and refrigerate for at least 1 hour before serving.

A plate with a piece of bread slathered in basil mayonnaise. There is a small bowl on the plate with more mayo and a knife as well. There is some basil in the top right and a bowl of tomatoes in the top left of the image.

Recipe FAQs

Can I use a different oil besides avocado oil?

Yes! Avocado oil is neutral and light, which helps the basil flavor shine. You can also use light olive oil or canola oil. Avoid extra virgin olive oil, which can make the mayo taste bitter.

How long does it keep?

Homemade basil mayo will keep in an airtight container in the refrigerator for up to 5 days. Since it’s made without preservatives, be sure to store it cold and never leave it out at room temperature for long periods.

Can I make this without a food processor?

If you don’t have a food processor, you can use a blender, though you might find the mayo harder to remove from the blender once it’s done. Alternatively, you can try making it by hand using a whisk, though this is much more challenging. You’d need to whisk vigorously while slowly drizzling in the oil to create the emulsion by hand.

A close up overhead shot of a food processor bowl with homemade basil mayonnaise inside.

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