| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Atlanta |
Companion, Harned 1994, Herbs, Spreads, Sauces |
1 |
Batch |
INGREDIENTS
| 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 |
ts |
Dijon-style mustard |
| 1 |
tb |
Lemon juice or cider vinegar |
| 1 |
ds |
Sugar |
|
|
Salt and pepper; to taste |
| 2/3 |
c |
Olive oil |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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