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Garlic basil mayonnaise

Yield: 1 Batch

Ingredients:

• 1/3 c Vegetable oil
• 1 Egg
• 4 To 7 garlic cloves; to taste
• 1/2 c Spicy Globe or lemon basil -- tightly packed
• 1/4 ts Dry mustard or
• 1 ts Dijon-style mustard
• 1 tb Lemon juice or cider vinegar
• 1 ds Sugar Salt and pepper; to taste
• 2/3 c Olive oil

Instructions:

Put all ingredients except the olive oil in a blender or food processor fitted with a steel blade. Puree for 1 minute then slowly add the olive oil with the machine still running. Stop as soon as all the olive oil has been added and the oil has emulsified. Do not overblend. A tablespoon of hot water blended into the finished mayonnaise will stabilize it. The Herb Companion writes: "Try this spread with meats grilled chicken and vegetables on sandwiches and in salads." Recipe from Karen Potter Morrione/Atlanta GA in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." Dec. 1994/Jan. 1994 Vol. 6 No. 2. Pg. 82. Posted by Cathy Harned.

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