Say hello to Basil Mayo AKA your new favorite summer sandwich condiment. Simply blend fresh basil leaves with your favorite mayo and you have Basil Mayo. It’s herbaceous, creamy, fresh, delicate, and indulgent all at once. It's my latest obsession. The gist is: two parts mayo, one part fresh basil. So easy, scale it up or down as needed. Enjoy it on summer tomato toasts, or truly any sandwich (looking at you, BLTs).

Hilariously enough, mayo has repulsed me for most of my life, with the exception of the necessary spread of mayo on a sandwich. BUT since being pregnant I have found myself *craving* sandwiches with mayo on them and potato salads with mayo. What! Who is she?! No matter which mayo camp you fall into, I promise you’ll love this Basil Mayo. As a note - you can make this in a blender, food processor, or even better - in a widemouth jar with an immersion blender to keep cleanup and storage a breeze. Check out the Riffs section at the bottom of the recipe for simple ways to swap ingredients if you're feelin' it.

Basil Mayo

Say hello to Basil Mayo AKA your new favorite summer sandwich condiment. Simply blend fresh basil leaves with your favorite mayo and there you have it! Enjoy on BLTs, summer tomato toasts, or truly any sandwich. Yields 6-8 servings.

Prep:
2
min
cook:
0
min
total:
5
min
Ingredients
  • 1 cup mayo
  • 1/2 cup fresh basil leaves, very tightly packed
  • kosher salt
Instructions

Blend

  1. Add mayo and basil to blender or food processor with pinch of kosher salt and blend until smooth. You can also add ingredients to a widemouth jar and blend right in the jar with an immersion blender.

Enjoy or store

  1. Store in airtight jar in fridge. Enjoy on sandwiches like BLTs, on summer tomato toasts, or as the base of a creamy dressing or dip.

Let's riff
  • The Basil: I love how subtle and sweet the amount of basil is here - it lends the perfect hint of basil in something like a BLT. If you want a punchier herby flavor, add more basil! Or, swap in another soft leafy herb like chives or flat leaf parsley, or use a combination of all three for an easy twist.
  • The Mayo: Store-bought and homemade mayo work equally well here, and if you have a plant based diet, the Veganaise brand mayo is a pretty damn good substitute. Labne or sour cream would also be *so* good here.

Comment

Did you love this? Let me know!

Name
Email
Message
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Curtis Ingham
June 11, 2024
Amparo Helton
June 9, 2024
Rhys Pigott
June 5, 2024
Humberto Caesar
June 4, 2024
Gita Leschen
May 31, 2024
Diane Aslatt
May 31, 2024
Annetta Merchant
May 20, 2024
Brendan Bear
May 9, 2024
Nora Perry
May 8, 2024
Mark Moore
May 6, 2024
Charley McWilliam
May 5, 2024
Latesha
April 30, 2024
April 30, 2024
Maggie Covington
April 27, 2024
Gene Penny
April 21, 2024
Hilario Druitt
April 17, 2024
Tilly Killough
April 16, 2024
Jeannine Turner
April 13, 2024
Alvin Goold
April 7, 2024
Dean Baader
April 6, 2024
Frank Hardie
April 5, 2024
Elvira
April 4, 2024
Aleisha Lee
March 31, 2024
Noreen Stretch
March 28, 2024
Sherman Cruz
March 25, 2024
Ludie Key
March 23, 2024
Gini
March 20, 2024
Loved the soup. Croutons too much trouble. Fast in a cup!
Ray Beall
March 16, 2024
Richard
February 22, 2024
send me fruits to add with another fruit to cure disease
Deneen Medland
April 17, 2023
Kelle Trouton
April 17, 2023
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!
Marcus
YUM! Definitely going to pair this with a nice and funky natty white next time!
Caroline
January 23, 2023
I made this same amazing salad with the following additions: I used a bed of chopped romaine hearts, and squeezed the juice of all the trimmed cara cara oranges, plus 1/2 lemon, added a drizzled of Tupelo honey on top. The herbs: chopped fennel fronds and mint. Everyone went crazy for it!