Recipe#5256

Title: Garlic Basil Mayonnaise

  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.

      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."