This quick and easy sauce packs more flavor punch than most complicated sauces. All it requires is a little chopping and measuring, a good stir, and a half hour or so to let the flavors meld. It’s the perfect accompaniment to my Chicken, Basil, & Brassica Sheet Pan Supper.
1 bunch fresh basil
1 small clove of garlic
2 Tbsp mayonnaise
1½ tsp Dijon mustard
½ tsp extra-virgin olive oil
1.) Finely chop the basil, for about ⅓ cup. Place in a small bowl.
2.) Mince or press the garlic and add it to the bowl.
3.) Grate ½ tsp zest from the lemon, and add it to the bowl. Juice the lemon for about 1 Tablespoon. Add it to the bowl.
4.) Add the mayonnaise, mustard, and olive oil. Stir or whisk to combine.