Easy basil whole egg mayonnaise

This easy mayonnaise is so good you could almost eat it on its own. Enjoy with everything you would normally use mayonnaise for.

Basil Mayonnaise Ingredients

2 eggs

2 tbs white wine vinegar

Pinch of salt

1 clove Top Taste garlic (optional)

2 cups sunflower oil

1 bunch Top Taste basil (about 1 cup of leaves) 


  1. Place eggs, vinegar, salt and garlic into a food processor and turn it onto medium-high.
  2. Gradually add the olive oil, at intervals until you have used all the oil and the mayo is thick. 
  3. Add the basil and blend until the basil is in small pieces and mixed evenly throughout the mayo.
  4. Serve or store in a sterilised glass jar in the fridge for up to two weeks. 


  • If your mayo splits, or the oil will not blend into the mayo add a tiny bit of water and blend again. This should help to bring the mixture together. 
  • If you do not have a food processor you can use a whisk instead, however, this does require a strong arm!


This mayonnaise is really quick and easy to make, but if you are very time poor you can use store-bought whole egg mayonnaise and stir in a bunch of ripped basil. Add a clove of minced garlic for extra flavour.