I wanted deviled eggs for lunch today. But I was craving garlic. So, I decided to whip up some homemade mayo and add in some garlic and basil to spice it up a bit. Here’s the recipe!
Recipe: Garlic Basil Mayo
1 room-temperature egg
2 TBSP apple cider vinegar
1/2 tsp. ground mustard
1 small clove garlic
1/4 tsp salt
1/2 tsp dried basil
A little more than 1 cup light olive oil
Add all ingredients except for olive oil to food processor. Blend for about a minute and slowly add the olive oil. I just pour it in to the little spout on top and let it drip through. Let blend until olive oil is fully incorporated and a mayo texture is achieved. Chill and serve!
I used this in egg salad last week and served it in half of a red bell pepper. Totally yummy!
Just curious, how can this stay fresh in the refrigerator? Thanks.
I go by the expiration date on my eggs, usually a few days after. My family usually eats it up way before then, though! Let me know if you have any more questions!
Do I use a raw egg for this? I am pregnant so, if so I will be sad I’m unable to eat it.
i don’t have a food processor. any other suggestions?
Shanti Landon says
A blender will work fine!