Bleu Cheese Vinaigrette

2 1/2 T. minced garlic
1/2 c. plus 2 T. olive oil (divided)
1 pinch oregano
1/2 t. basil
1/2 c. salad oil
1 T. black pepper
2 t. salt
1 1/2 T. freshly squeezed lemon juice
1/2 c. sugar
2 T. white vinegar
3 T. water
2 t. Tabasco sauce
4 oz. crumbled bleu cheese

In a small saucepan over medium heat, saute garlic in 2 T.  olive oil for about 2 minutes.  Add oregano and basil.  In a medium bowl, combine 1/2 c.  olive oil, salad oil, black pepper, salt, lemon juice, sugar, vinegar, water, Tabasco, and bleu cheese.  Add the sauteed garlic and blend with a wire whip.  Refrigerate before serving.  Makes approx.  2 cups