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      Dijon-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."