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Garlic Basil Mayonnaise

1/3 cup vegetable oil
1 egg
4 garlic cloves -- to taste, up to 7
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
salt and pepper -- to taste
2/3 cup 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 over blend.

A tablespoon of hot water blended into the finished mayonnaise will stabilize it.


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