Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Dijon-style mustard
1 tb Lemon juice or cider vinegar
1 d 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.
