Garlic and Herb Homemade Mayonnaise

This takes a while to process, but other than that it’s pretty simple. I made it to mix with canned salmon for salmon sandwiches. It is chilling right now. I can’t wait to try it!

2 egg yolks
½ cup avocado oil
Fresh basil leaves and flowers (a small handful)
1 large clove Garlic
1 table spoon Lemon juice
1/8 teaspoon dill
½ teaspoon mustard powder
½ teaspoon maple syrup

In food processor, process garlic and basil. Add egg yolks and process. Add lemon juice, dill, mustard powder, and maple. Add the oil a tiny amount at a time, processing until fully emulsified. Refrigerate immediately.


  1. This sounds really good! My biggest concern with \”homemade\” mayo is how long will it last in the fridge before it goes bad?

  2. I am stil trying to figure that out for sure. I\’ve read anywhere from 3 days to a week. I need to look into it some more.I am starting out with small batches that will get used up quickly for now. I don\’t plan to test the shelf life for myself :-).

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