This sauce can be used as a dressing for salads, a dip for vegetables, or a topping for grilled meats and fish. Enjoy!
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
80 grams / 2.8 oz fresh rucola
20 grams / 0.7 oz fresh basil leaves
100 ml / 0.4 cups beef broth
100 ml / 0.4 cups olive oil
65 ml / ⅓ cups mayonaise
1 tsp black pepper
½ tsp table salt
- Add 80 grams or 2.8 oz of rucola, 20 grams or 0.7 oz of fresh basil leaves, 100 ml or 0.4 cups of beef broth, 100 ml or 0.4 cups of olive oil, 65 ml or ⅓ cups of mayonaise and 1 tsp of black pepper to a blender.
- Mix it into a smooth puree and perform a taste test to determine if you need to season it with table salt. It's recommended to use ½ tsp of table salt for seasoning before blending it one more time.
- Transfer the sauce to a jar or container and store it in the fridge until it's ready for usage.