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Add a photoServings: 1
Ingredients
- 1/3 c. Vegetable oil
- 1 x Egg
- 4 x To 7 garlic cloves, to taste
- 1/2 c. Spicy Globe or possibly lemon basil tightly packed
- 1/4 tsp Dry mustard or possibly
- 1 tsp Dijon-style mustard
- 1 Tbsp. Lemon juice or possibly cider vinegar
- 1 dsh Sugar Salt and pepper, to taste
- 2/3 c. Extra virgin olive oil
Directions
- Put all ingredients except the extra virgin olive oil in a blender or possibly food processor fitted with a steel blade. Puree for 1 minute, then slowly add in the extra virgin olive oil with the machine still running. Stop as soon as all the extra virgin olive oil has been added and the oil has emulsified. Don't overblend. A Tbsp. of warm 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."
- Herbs and Spices Make a Difference" column in "The Herb Companion." Dec.
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