Garlic Basil Mayonnaise

Course : Dips
Serves: 1
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1/3 cup vegetable oil
1 large egg
4 cloves garlic
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
1 teaspoon salt and pepper -- to taste
2/3 cup olive oil

Preparation / 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 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."

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