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Title: Garlic Basil Mayonnaise
Categories: Spice Dip Sauce
Yield: 1 Batch
| 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 |
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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