Garlic basil mayonnaise

1 batch

Ingredients

Quantity Ingredient
⅓ cup Vegetable oil
1 Egg
4 To 7 garlic cloves; to taste
½ cup Spicy Globe or lemon basil tightly packed
¼ teaspoon Dry mustard or
1 teaspoon Dijon-style mustard
1 tablespoon Lemon juice or cider vinegar
1 dash Sugar
Salt and pepper; to taste
⅔ cup Olive oil

Directions

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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