Homemade Basil Aioli adds so much flavor to whatever dish you add it to, whether it’s a simple sandwich or a beautifully cooked steak. Use it freely as a dip or a spread.
You will be surprised how great this Basil Aioli tastes. There’s only a few other ways I’d rather use the basil in my garden (this pesto is one of them), because the flavor in this aioli is incredible.
If you’re like me, the reason you avoid making aioli by hand is that mayonnaise seems hard to make. Doesn’t it break often? Well, I’m here to tell you that this recipe is foolproof.
It’s super simple to make the mayonnaise base of this aioli. I’ve always referenced this basic aioli recipe from Epicurious. It works every time.
Of course, you can use store-bought mayonnaise in this recipe too, but I encourage you to try making the recipe as is, from scratch. It’s so easy, and it results in a much smoother and tasty aioli.
Ingredients Needed to Make Basil Aioli
The most important ingredient in this aioli, aside from fresh basil, is the oil. You want to select a good quality oil to make sure the taste is good.
Extra Virgin Olive Oil isn’t right for this recipe, due to its strong taste. It will overpower the other ingredients. Instead, I typically use light olive oil because it has a much less intense flavor, aroma and color. You can also use canola oil or vegetable oil, in a pinch.
The ingredients you need for this recipe are:
- Large egg yolk
- Lemon juice
- Dijon mustard
- Light Olive Oil
How to Make Homemade Basil Aioli
There are many ways to make aioli using various kitchen tools, but the one I prefer is the hand mixer.
Start with a bowl that’s large enough to fit the ingredients with enough room to use the hand blender with the beater attachments.
Add the egg, lemon juice and Dijon mustard to the bowl and beat together on low speed.
Then start adding the oil in a slow steady stream while continuing to beat on slow speed. If you add the oil too fast, it won’t emulsify properly and will lead to a broken sauce. So go slow, adding just a bit at a time.
Stop beating as soon as all the oil is combined. Over mixing can lead the sauce to break.
The final step of the process is to add the basil and garlic and stir it in with a spoon or spatula.
The basil aioli should be nice and firm. It shouldn’t be liquidy or runny at all. If it is, it’s possible that the oil didn’t get emulsified properly, or that you over mixed it. However, you can firm it up a bit by putting it in the refrigerator for 10 minutes before serving it.
If it’s too thick for your liking, you can add a couple drops of water and stir. Don’t over do it with the water or … yes you guessed it … it could break.
What to Serve Basil Aioli With
Other Recipes to Try
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Homemade Basil Aioli
- 1 large egg yolk
- 2 tsp freshly squeezed lemon juice
- 1/2 tsp Dijon mustard
- 2/3 cup light olive oil or canola or vegetable oil
- 1 clove garlic minced
- 10 basil leaves finely minced
- Using a hand mixer, beat together yolk, lemon juice, and mustard in a bowl.
- Add the oil in a steady slow stream while contining to beat on low, just until the oil is completely integrated.
- Add the garlic and basil and stir with a spoon or spatula to combine.
Mixing in too much oil at once can also lead the aioli to break.