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.