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Basil Mayonnaise

  • Yield: 1 cup


  • 1 large egg
  • 1 teaspoon freshly squeezed lemon juice
  • 1/3 cup chopped fresh basil
  • 2 tablespoons chopped green onions
  • 1 teaspoon salt
  • 8 turns freshly ground black pepper
  • 1 cup olive oil


  • Combine the egg, lemon juice, basil, green onions, salt, and pepper in a food processor or blender and purée for 15 seconds. While the processor is running, slowly steam in the oil.
  • When all of the oil has been added, turn off the machine and scrape down the sides and cover. Process again until the mixture becomes a thick mayonnaise. Remove the mayonnaise to an airtight container and refrigerate for at least 30 minutes. Use within 24 hours.