Search Recipes


1 tablespoon
chopped garlic
1/4 cup
chopped basil
Extra-large raw egg yolks
Freshly ground white pepper
1 tablespoon
Dijon mustard
1 1/2 cup s
Safflower oil, up to 2 cups
1 tablespoon
lemon juice
  1. In a food processor or blender, combine the garlic, basil, egg yolks, salt, pepper, and Dijon mustard and process to combine. 
  2. With the machine running, add the oil in a slow, steady stream a thick, creamy emulsion forms. Pulse in the lemon juice and adjust the seasonings to taste.
Average: 1.5 (2 votes)

About this Recipe

This classic Provençal mayonnaise takes its name from the French word for its key ingredient, garlic. If you have health concerns about making mayonnaise from raw eggs, consider this statement from the American Egg Board: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Alternatively, start with about 1 1/2 cups of good-quality bottled mayonnaise and blend into it pureed garlic, Dijon mustard, and lemon juice.

Try Similar Recipes