1/4 teaspoon dry mustard
1/8 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon ground red pepper
1 egg
1 tablespoons vinegar or lemon juice
1 cups olive oil
2 Tablespoons sliced green onion
1 tablespoon sniped fresh basil or ½ teaspoon dried
1 clove garlic minced
Put mustard, salt, paprika, pepper, egg, and vinegar or lemon juice in a blender. Cover and blend for 5 seconds.
With the blender running slowly, add the oil in a thin slow steady stream. This should take 5 minutes.
You may need to stop and scrape the sides occasionally.
Stir in green onion, basil and garlic.
Makes 1 cup, or 16 – 1 Tablespoon servings.
Store in refrigerator up to 2 weeks.
