In a blender blend the garlic, the mustard, the vinegar, and salt to taste;
add the oil and basil, and blend the mixture until it is emulsified. Serve
the vinaigrette over sliced tomatoes or with grilled scallops or other
seafood. Makes about 1 cup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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