Green Mayonnaise

1/2 clove garlic, minced
1 tablespoon dill weed
1 tablespoon chopped chives
1 egg
1/2 teaspoon salt
1 teaspoon dry mustard
2 tablespoons wine vinegar
1 cup vegetable oil, divided

Place all ingredients except 3/4 cup vegetable oil into blender and purée for a few seconds. Add remaining oil in a steady stream.

Serve as a dressing for chilled vegetables.

Makes about 2 cups mayonnaise.

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