Makes 1 cup

Basil Mayonnaise will make any sandwich special. Try it as a spread for grilled chicken sandwiches or to turn grilled cheese sandwiches into a gourmet treat.

For regular homemade mayonnaise, follow the recipe omitting the Basil Pesto.

1 egg
2 tablespoons white wine vinegar
2 teaspoons honey
1/8 teaspoon dry mustard (see Tip)
1/8 teaspoon ground white pepper, or to taste
Salt to taste
¾ cup canola oil
¼ cup Basil Pesto (see recipe)

Blend all the ingredients, except the oil, in a blender until smooth. With the machine running, add the oil very slowly in a steady, thin stream, until the mixture is well combined and thickened. (Homemade mayonnaise will not be as thick as purchased mayonnaise. Stir in the pesto. Taste and adjust the seasoning. Transfer the mayonnaise to a glass container with a tight-fitting lid.

Advance preparation

The mayonnaise will keep for up to 1 week in a tightly closed container in the refrigerator.