Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           vegetable oil
   1                    egg
   4                    garlic cloves -- to taste, (up to 7)
     1/2  cup           spicy globe or lemon basil -- - tightly packed
     1/4  teaspoon      dry mustard or
   1      teaspoon      style-style mustard
   1      tablespoon    lemon juice or cider vinegar
   1      dash          sugar
                        salt and pepper -- to taste
     2/3  cup           olive oil

Preparation:

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 over-blend. 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."