Remi's Favourite Basil Mayo


Elevate a simple tomato salad, pair with grilled white fish or zest up calamari fritti with Marco’s fresh basil mayonnaise. PS. This got a double thumbs up from Remi.



  • 1 bunch basil, picked
  • 1 egg yolk
  • Juice of half a lemon
  • 1 organic garlic clove
  • 250ml sunflower oil
  • Salt to taste


  • Blanch basil in salted, boiling water for 5 seconds then plunge in ice cold water. Once leaves have cooled, squeeze to remove water

  • Mix basil, sunflower oil and garlic in a blender until rich, green and free of lumps

  • In a separate bowl, whisk the egg yolk with a pinch of salt until pale and creamy (whisk by hand or in a mixer)

  • Add the oil mixture to the egg in a slow, consistent stream, whisking continuously – adding lemon juice half way through – until you have a creamy mayonnaise

  • Add salt or lemon to taste

Marco’s Tips 

Substitute basil with your favourite fresh herbs, being mindful of their strength. Parsley, for example, is more mild than coriander so adjust your quantities to taste.

Keeps in the fridge for up to three days.