Basil Aioli

2 egg yolks

1 1/2 Tbsp lemon juice

1 cup olive oil, approximately

1 clove garlic, minced

2 Tbsp stemmed and sliced basil

Salt and Tabasco, to taste

In a medium mixing bowl, place the egg yolks, lemon juice, salt and Tabasco and whip rapidly for approximately 1 minute until the mixture is slightly thickened.

While continuing to mix rapidly, slowly add the olive oil until it becomes very thick. Adjust seasonings and add the garlic. Mix in the oregano.

Transfer to a serving bowl. If not used immediately, cover and refrigerate for up to three days. Makes about 2½ cups.