Ingredients:
- 2 tablespoons Pommery mustard
- Freshly squeezed juice of 1 lemon
- 6 tablespoons extra-virgin olive oil
- 16 basil leaves, very thinly sliced (save 12 whole basil leaves for a salad garnish)
- Coarse salt, to taste
- Freshly ground pepper, to taste
Combine in a small jar; cover, and shake well. For a creamier texture, mix in a blender.
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