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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