Lemon Basil Dipping Sauce

Author Amber Kelley


  • 1 cup/225 g mayonnaise
  • 1/4 to 1/2 cup/10 to 20 g fresh basil leaves chopped
  • Zest and juice of 1 lemon
  • 2 anchovy fillets
  • 1/4 teaspoon freshly ground black pepper


  1. Combine the mayonnaise, basil, lemon zest and juice, anchovies, and pepper in a food processor and process until smooth. Scrape down the sides and process one last time.
  2. Cover and refrigerate for at least 1 hour before serving.