1 tbsp each lemon juice and white wine vinegar

100ml olive oil

200ml groundnut or vegetable oil

2 egg yolks

1 heaped tsp Dijon mustard

75g bag basil, leaves and stalks


Mix together 1 tbsp each lemon juice and white wine vinegar. In a measuring jug, mix 100ml olive oil and 200ml groundnut or vegetable oil.

In a food processor, whizz 2 egg yolks with 1 heaped tsp Dijon mustard and a generous pinch of salt until fully mixed.

With the processor still running, add a few drops of the oil mix, incorporating each drop before adding the next.

Now very slowly drizzle the oil in – the mayo should begin to thicken and then stiffen.

If the mixture looks too thick, add 1 tsp of your lemon/vinegar mix.

Keep adding the oil in the same way, alternating with 1 tsp at a time of the lemon/vinegar mix, until all the oil is incorporated and the mayo is the required consistency.

Whizz a 75g bag basil, leaves and stalks, with the mayo and season.

Add a little warm water, lemon juice or vinegar to loosen, if needed. Chill and use within 1 day – great with poached salmon.

Recipe adapted from: Good Food

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Low FODMAP and Gluten Free Recipes -  Basil mayonnaise