Garlic basil mayonnaise
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Vegetable oil |
| 1 | Egg | |
| 4 | To 7 garlic cloves; to taste | |
| ½ | cup | Spicy Globe or lemon basil tightly packed |
| ¼ | teaspoon | Dry mustard or |
| 1 | teaspoon | Dijon-style mustard |
| 1 | tablespoon | Lemon juice or cider vinegar |
| 1 | dash | Sugar |
| Salt and pepper; to taste | ||
| ⅔ | cup | Olive oil |
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 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.