Homemade Basil Aioli

Homemade Basil Aioli

Making something as easy as Homemade Basil Aioli (aka garlic mayo) can take your cooking from simple to sensational. Making homemade mayo or homemade aioli is actually really easy. Most people already have all the ingredients already on hand. I am digging the addition of basil to my homemade aioli. All I want to do is slather this stuff all over the biggest crusty piece of French bread I can find. Thankfully, I keep zero bread in this low carb household. I am safe…for now! In all seriousness I truly did have a really hard time not just scooping this stuff up and eating it off a spoon. It’s actually THAT good. Because I cannot indulge in crackers and breads  I love pairing it with vegetables  and even serve it over fish or with chicken. There are so many uses for this delicious condiment that you might as well get off your butt already and go make it! Find the full recipe for this Homemade Basil Aioli at the bottom of the page. 

Homemade Basil Aioli

What is Aioli:

Aioli is basically a mayonnaise based spread with the addition of garlic. Basil aioli is the addition of garlic and basil. See? Easy! You start by making a simple homemade mayonnaise. Now, if this just isn’t your think you can skip all these crazy (yet easy) steps and just go straight to adding the garlic and basil to your mayo in a food processor. But, if you really are just dying for that authentic experience and are not weak of heart….then I dare you to give it a try. You start with your binding agent, egg yolks. Yes, there are RAW egg yolks in this. Don’t panic. Most eggs these days have very little chance of salmonella. That being said however, pregnant woman, young children, elderly, and people with suppressed immune systems should either use pasteurized eggs or pre-made mayo for this to avoid any possible risk. Safety first friends.

Homemade Basil Aioli


How To Make Aioli:

Begin by adding your yolks and a bit of mustard to a food processor. Pulse a few times until it is combined. Once combined, add a bit of lemon juice. Pulse again. The next step will make or (literally) break your mayo. I like the food processor for this because you can really turn up the speed to thicken the mayo easily. You could also use a stand mixer with a whisk attachment, and finally, you could go old school and just whisk it in a bowl. This last option though is risky because it is absolutely exhausting and often leads the yolk and the oil to separate. But I digress… The trick to making successful mayo/ aioli is to slowly…SLOWLY add in the oil in a thin steady stream. I chose to use avocado oil because it works best with my current lifestyle/diet. You could also try olive oil or canola or sunflower oil. I like to stick with the healthier oils that are less processed personally. Once the oil is added in, simply add in some garlic, basil, and salt. Keep mixing or pulsing until everything is combined. It should be refrigerated and should keep for a few days in the fridge. Though, I highly doubt this Homemade Basil Aioli will last that long! Find the complete recipe below. 

Homemade Basil Aioli

Bon Appeteach,


Homemade Basil Aioli

Print Recipe
Serves: 16 Cooking Time: 10 minutes


  • 1 1/2 cups Avocado Oil
  • 2-4 Garlic Cloves, minced
  • 2 Egg Yolks
  • 1 tsp. Dijon Mustard or Mustard Powder
  • 1 tsp. Salt
  • 1/2 lemon, juiced
  • 1/3-1/2 cup Roughly Chopped Fresh Basil



In a food processor, pulse the two egg yolks and the bit of mustard. Add in the lemon juice and pulse again.


Turn the processor onto high and slowly drizzle in the oil in a steady stream. This should take several minutes. If you go to fast you will break the emulsion and the oil and yolk will separate.


Once the oil is added, add in the salt and minced garlic. Pulse 5-10 times to ensure it is combined. You can taste it at this point and see if it needs additional salt.


Finally, add in the roughly chopped basil and process till the aioli looks similar to a pesto. You may need to scrape down the sides a few times to ensure it is evenly mixed.


Serve with crostini, crackers, as a dip for veggies, or with chicken (awesome in chicken salad too) or salmon. This would be delicious on a sandwich or in low carb wrap too!


Store in the fridge for a few days (if it lasts that long)!