Ok, so I might be exaggerating a teensy, tiny bit when I say that this Basil Mayo will elevate a sandwich to food of the gods, but it IS really, really good! And it WILL upgrade your sandwich from blah to WOWZA! (Yes, it is worthy of the capitalization!) I mean, I like a nice sandwich spread as much as the next person, but I’m really not into preservatives and such. Which means that this easy Basil Mayo is a sandwich spread I can really sink my teeth into! (See what I did there? Tee hee!)

Basil Mayo is the easiest thing in the world to make. You really just need to mix up some chiffonaded basil with mayo and leave it for 12-24 hours to steep/marinate/blend/whatever. Waiting for it to be ready is the hardest part, honestly.

Just think…wouldn’t a nice homegrown tomato sandwich on some homemade white bread be really nice right now? But want to up it a notch? Use this Basil Mayo, and you will be making yourself a second sandwich even if you aren’t hungry, just because it tastes that good!

Yield: 1 c.

Easy Basil Mayo

Print

This super-easy sandwich spread will elevate your sandwich, dip, or dressing to the next taste level!

Prep Time 5 minutes

Additional Time 12 hours

Total Time 12 hours 5 minutes

Ingredients

• 1 c. mayonnaise
• 2 tbsp. fresh basil, chiffonaded

Instructions

1. Chiffonade the basil (just a fancy term for chop it all up).
2. Mix with mayo and let sit in the fridge for at least 12 hours.
3. You're done! Enjoy!

Notes

I like to use really thick Belgian-style mayo, but you can also make your own mayo very easily. If you're serving this to guests, make your own and impress everyone!

Nutrition Information:

Yield:

16

Serving Size:

1 tbsp.
Amount Per Serving: Calories: 94 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 6mg Sodium: 87mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g

Personally, I use this mayo with everything! I didn’t grow up eating mayo on sandwiches, but basil mayo really does add a special something to a sandwich. I think it would be so delicious used in my Smashed Chickpea Salad! I like to use the thicker Belgian-style mayo (or homemade mayo, if I realllly want to go all purist and not have any stabilizers or preservatives or such) and serve it with homemade potato chips. Mmm…warm, salty chips, with cold basil mayo. It’s so, so good!

Try this preservative-free recipe for Basil Mayo today, and upgrade your sandwich to *angel chorus* Food of the (Sandwich) Gods!

Next Post: Maybe a super-healthy wholegrain pancake recipe I developed to feed to my baby, or maybe something else entirely. So many yummy things to share with you all!