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Homemade (Mayo) with Love

This garlic and basil mayonnaise recipe was inspired by my friend Jennifer Perillo's fabulous new cookbook, Homemade with Love. As a longtime admirer of In Jennie's Kitchen, I expected her cookbook to be filled amazing recipes and gorgeous pictures, and it certainly was, but what I didn’t expect was to see my name and this blog mentioned on page 229!

That’s right, on Jennifer’s homemade mayonnaise recipe, we were credited with the always-impressive immersion blender method seen herein. She even called me a genius, which is obviously a very, very slight exaggeration. I feel kind of guilty since I didn’t invent this technique, but since I don’t remember who showed me, it’s just going to be easier to take credit.

Jennifer and I have very similar tastes, and if you like my videos I’m fairly sure you’ll love this book. I really enjoy when a cookbook author shares little stories and anecdotes to introduce the recipes, and she’s done that throughout. 

To understand where a recipe comes from, and why it’s being shared, always makes it more fun to cook and savor. That’s why I talk so much during my videos. Anyway, for more info, follow this link to Amazon where Homemade with Love is enjoying rave reviews. Enjoy!



Ingredients for 1 1/2 cups Garlic and Basil Mayonnaise:

(will last about 3-5 days)
1 cup basil leaves
3 cloves finely minced garlic
2 egg yolks
2 tbsp fresh lemon juice
3/4 tsp salt, or to taste
cayenne and freshly ground black pepper to taste
1 tsp Dijon mustard
1 1/2 cups vegetable oil or a lighter tasting olive oil (or a combination of the two)
*For regular plain mayo, I generally recommend a neutral tasting vegetable oil like canola. 

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