Delicious Recipes

How to Make Basil Mayonnaise

My simple recipe for basil mayonnaise has the power to take so many of your favorite foods to the next level ~ think chicken, shrimp, or egg salads, tomato sandwiches, and all sorts of dips and dressings. This vibrant mayo is a game changer!

basil mayonnaise

So many of you raved about the basil mayonnaise in my Lemon Basil Pasta Salad that I figured it could use a post of its own. Bookmark it so you can take so many of your favorite recipes to the next level. This basil spread can be used in just about any recipe that calls for mayonnaise.

what you’ll need

  • fresh basil ~ this recipe only works with fresh basil leaves. Pluck the leaves and discard the stems.
  • mayonnaise ~ use your favorite brand, I used Duke’s but Hellman’s and Best Foods are also great brands.
  • lemon juice ~ a little lemon brightens the flavor and insures a bright green color. You can also use the zest of a lemon for more flavor punch if you love lemon.
  • salt to taste.

* You’ll also need a small food processor or immersion blender to blend the mayonnaise.

making basil mayonnaise

how to make basil mayonnaise

  1. Put mayonnaise, fresh basil leaves, and lemon juice in a food processor or blender. If you are doing a small batch it helps to have a smaller sized machine.
  2. Blend, scraping down the sides of the bowl as necessary, until the mayo is pale green and the basil has been incorporated. There will still be small flecks of basil visible. If there are any larger pieces, keep blending.
  3. Add salt to taste, and adjust any of the ingredients to your liking. Blend in more basil, salt, or lemon juice if you like.
  4. Chill the mayo before using, it will thicken as it chills.

basil mayonnaise dressing

basil mayonnaise tips and faqs

Do I have to use fresh basil?

Absolutely! Fresh basil blends into the mayo and adds that amazing fresh flavor. Dried basil won’t do that. You should be able to find fresh basil year round in the herb section of your supermarket’s produce aisle.

basil leaves

What kind of mayonnaise is best to use?

Literally any mayo you like will work fine for this. Use what you have on hand. I love Duke’s, Hellman’s, and Best Foods brands.

Can I use light mayonnaise?

Yes, that will work fine.

How long will basil mayonnaise last?

It will last up to a week. I like to make it in small batches that I plan to use up quickly. It’s so easy to make I can whip it up whenever I need it.

Can I use other herbs this way?

Yes, you can use most fresh herbs, but some will work better than others. Herbs with tender leaves like parsley, dill, cilantro, marjoram, chervil, and tarragon will break down better than woody herbs like rosemary. Keep in mind that herbs like sage and oregano are quite strong and you won’t need nearly as much to flavor your mayo. Lavender would be an interesting choice but, again, use very sparingly!

Can I make this completely from scratch using homemade mayonnaise?

Great idea! Make a batch of my 30 second mayonnaise and then blend in your basil. In fact I make dill mayonnaise this way!

I don’t have a blender, can I make this by hand?

It won’t be quite the same, but you can chop the basil as finely as you can and mix it into the mayo. If you have a mortar and pestle, you can use that too. I made it by hand in my tomato toast with basil mayonnaise post if you want to check it out.

How do I use basil mayonnaise?

Use this flavored mayo in all the same ways you use regular mayo from the jar. Spread it on sandwiches, use it in dressings for salads, dips, etc.

tomato toast sliced in half on a white plate

How to Make Basil Mayonnaise

My simple recipe for basil mayonnaise has the power to take so many of your favorite foods to the next level ~ think chicken, shrimp, or egg salads, tomato sandwiches, and all sorts of dips and dressings. This vibrant mayo is a game changer!

Course: condiment

Cuisine: American

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1.5 cups

Calories: 64k cal

Cook Mode Prevent your screen from going dark

  • small food processor or immersion blender

  • 1cupmayonnaise
  • 2cupsbasil leaves, lightly packed
  • 2Tbsplemon juice
  • 1Tbsplemon zest (optional)
  • 1clovegarlic (optional.)
  • Put mayonnaise, fresh basil leaves, and lemon juice in a food processor or blender (also add the garlic and lemon zest if you are using.) Note: If you are doing a small batch it helps to have a smaller sized machine.

  • Blend, scraping down the sides of the bowl as necessary, until the mayo is pale green and the basil has been incorporated. There will still be small flecks of basil visible. If there are any larger pieces, keep blending.

  • Add salt to taste, and adjust any of the ingredients to your liking. Blend in more basil, salt, or lemon juice if you like.

  • Chill the mayo before using, it will thicken as it chills. Use within a week.

Serving: 1Tbsp | Calories: 64kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 59mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Sue Moran

The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. My mission? To get you fired up about good food. My recipes are never fussy and always exciting ~ there are 2,000 and counting on the blog!