Vegetable Dipping Sauce

  • 1/2 cup mayonnaise
  • 2 T Mendocino Mustard
  • 2 T lemon juice
  • 1 t vinegar
  • 1 clove garlic, minced
  • 1 T fresh basil, finely chopped (or 1 t dried basil, crushed)
  • dash of cayenne pepper

Combine mayonnaise, 2 T Mendocino Mustard, and mix well. Add lemon juice, seasoning and add more mustard if desired. Cover and refrigerate 30 minutes to 1 hour to blend flaovrs. Can be made a day ahead. Makes 2/3 cup. Serve with raw vegetable crudités. Especially good with cooked artichokes.