1/4 cup Kitchen Line Champagne Vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 anchovy filet, rinsed
juice from one lemon
1 cup fresh basil leaves, packed
salt and freshly ground pepper (be generous with the pepper)
3/4 cup Storm Olive Ranch Extra-Virgin Olive Oil
Place all ingredients, except oil, in a Cuisinart bowl and blend well. Slowly add oil until it is emulsified. Adjust seasoning and serve. Note: In order to hold the beautiful green color of this sauce, keep it covered and refrigerated until an hour before it will be served…but it is best fresh right out of the Cuisinart!
Recipe serves sauce for 6 portions of fish.