Garlic Basil Mayonnaise w/ Roasted Carrots & Potatoes

Adapted from Salt, Fat, Acid, Heat, by Samin Nosrat


  • Salt
  • 3/4 cup stiff Basic Mayonnaise
  • 1 tbsp Lemon Juice
  • 4 tbsp Basil, finely chopped
  • 1 clove Garlic, finely grated, minced, or pounded

Basic Mayonnaise

  • 1 egg yolk, at room temperature
  • 3/4 cup oil (use a smidge of olive oil for flavor and the rest a neutral-tasting oil)


  1. Make the Basic Mayonnaise (or buy it, it’s okay, you’re human)

  2. Dissolve a generous pinch of salt in the lemon juice. Stir into the mayonnaise and add basil and garlic. Taste and adjust salt and acid as needed. Cover and chill until serving. Cover and refrigerate leftovers for up to 3 days.

  3. Roast carrots & potatoes and dip in garlic basil mayo! Slice veg, toss in oil and S&P, roast @425 covered until a bit steamed, remove cover and finish roasted until caramelized-looking.

Basic Mayonnaise

  1. Place the egg yolk in a deep, medium metal or ceramic bowl. Dampen a hand towel and roll it up into a long log, then form it into a ring on the counter. Place the bowl inside the ring—this will hold the bowl in place while you whisk. (And if whisking by hand is simply out of the question, feel free to use a blender, food processor, or an immersion blender in a quart jar.)

  2. Use a ladle or bottle with a nozzle to drip in the oil a drop at a time, while whisking the oil into the yolk. Go. Really. Slowly. And don’t stop whisking. Once you’ve added about half of the oil, you can start adding a little more oil at once. If the mayonnaise thickens so much that it’s impossible to whisk, add a tsp or so of water—or whichever acid you’re planning on adding later on—to help thin it out.