Makes 1/2 cup | Prep Time: 5 minutes / No Cook Time
Bright, herby, and super easy to make, this creamy basil and shallot sauce is perfect to add a pop of flavor to so many summer dishes. This recipe makes about 1/2 cup of sauce, is ready in about 5 minutes, and does not require any cooking!
This small batch basil sauce / dressing is really flavorful without being heavy, and is perfect to level up anything from grilled veggies, grilled proteins, and even simple sandwiches. It has a creamy texture because we use mayonnaise (good mayo, btw!) as a base, then we add brightness from fresh lemon juice, subtle onion-y flavor from shallots, and a little saltiness from some freshly grated parmesan (good quality parm 😉). Think of it as a less-serious, creamy cousin to pesto!
Keep it on hand for your Tuesday night dinners and your Friday night dinner parties. Because it’s so quick to make (seriously like five minutes), you can throw it together before serving everything for an extra pop of color and flavor. It’s also VERY easy to customize, and wildly versatile – so feel free to use this recipe as a base, then toss in more herbs, lemon zest for extra lemon-y flavor, or even some toasted nuts if you want to make it more pesto-like.
Ingredients
- 1/2 packed cup Fresh Basil Leaves (about 1/2 oz.)
- 1/3 cup roughly chopped Shallot
- 1/4 cup Mayonnaise (I love Duke’s!)
- 1 clove Garlic, smashed
- 2 tbsp. finely grated good Parmesan Reggiano
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp. fresh Lemon Juice
- Salt, to taste
Ingredient Notes & FAQs
- Mayonnaise: This is our creamy base. Use a good quality mayo, like Duke’s or Hellmann’s (or homemade) for the best flavor. For a lighter version, swap half of the mayo with plain Greek yogurt. (The flavor WILL change, but the texture will be similar!)
- Shallots: I love cooking shallots for a couple of reasons. First, they’re little, so I can buy one and usually use the whole thing for one recipe. Secondly, they are kind of like a cross between an onion and garlic, so they bring a softer punch of flavor than raw onion would. But if you’re sensitive to raw onion-y taste, soak the chopped shallot in ice water for about ten minutes before using it for this sauce.
- Basil: Fresh is non-negotiable here. Don’t sub dried basil, it definitely won’t be the same. If you’ve got a mix of soft herbs on hand (like oregano, chives, parsley, or dill), feel free to blend a little in for fun. (I’d stick with a small handful of any of them).
- Parmesan Reggiano: Adds saltiness, umami, and a bit of body. Grana Padano or Pecorino works as a substitute, but Parmesan’s creamy, nutty vibe is ideal. I love to grab a little chunk of it from Whole Foods and grate it on a microplane!
This recipe is small batch by design, but it can easily be doubled or tripled if needed. If you’ve got friends coming over and you’re grilling something outside, or you just want to have some ready to go later in the week, go ahead and scale it up.
Directions
Step One: Create the Creamy Basil Base. In a blender or mini food processor, combine the fresh basil leaves, chopped shallot, mayonnaise, and garlic clove. Secure the lid and pulse to combine the ingredients together for about a minute, or until pretty well blended.
Step Two: Add More Flavor. Scrape down the sides of the blender/food processor if necessary. Add the parmesan, olive oil, fresh lemon juice, and a little pinch of salt. Secure the lid again, and blend for another minute or two until everything is really well combined. (I kept mine a little chunky, but if you’re using a great blender, you can make this sauce pretty smooth!)
Step Five: Final Touches. Taste and add more lemon juice, parmesan, salt, or whatever else you’re feeling! Cover and chill the sauce for about 15-30 minutes if you have time, but if not, it’s so good right away!
Recipe Tips & Tricks
- Blender or Food Processor: Either works, but a high-powered blender will give you that smooth, emulsified finish. I love using my mini food processor, but it isn’t able to break down this sauce quite as much as a blender would.
- Taste and Tweak: Blend it up, then taste. Add a pinch more salt, another squeeze of lemon, or an extra basil leaf if needed. Truly, always make recipes to fit your taste!
- Chill Time: It’s so good right away, but even better after a 15–30 minute chill in the fridge to let flavors mingle.
Ways to Customize this Recipe
- Add herbs! Toss in a small handful of chives, parsley, oregano, or dill along with the basil.
- Swap mayo for half Greek yogurt to lighten things up. (It won’t be quite as rich if you go this route though!)
- Like it spicy? Toss in a pinch of red pepper flakes or a little Calabrian chili paste.
- For extra tang, mix in a teaspoon of Dijon mustard.
Just FYI, my entire website is packed with small batch recipes! If you’re often cooking for one or two people, feel free to sign up for my weekly newsletter. I only send one newsletter each week, but it’s packed with four small batch recipes, as well as a few tips and tricks for you.
What can I eat with Basil Shallot Sauce?
This sauce is especially versatile, but it goes especially well with:
- Sandwich Spread: Slather it onto grilled chicken sandwiches, turkey clubs, or veggie wraps. Or you can even spread it over fresh tomato slices!
- Dip for Roasted Veggies: Especially roasted potatoes, carrots, or zucchini fries. Or even raw veggies if you’re doing a veggie board or snack board type of thing!
- Burger Sauce: Unexpectedly amazing on burgers. Beef burgers, chicken burgers, turkey burgers, and salmon burgers. All of the above. 10/10. 🙌
- Drizzle for Grain Bowls: Spoon it over quinoa, farro, or rice bowls with roasted veggies and protein.
- Sauce for Grilled Proteins: This sauce is really good on simple grilled chicken, shrimp, or salmon, too!
- Salad Dressing: Toss it with your favorite greens, salad toppings, and protein!
How to Store + Make Ahead
- Store in the Refrigerator: This sauce keeps well in an airtight container in the fridge for up to 3 – 4 days. It may thicken slightly as it chills, but just stir it well before using. Make it 1 -2 days before using if needed!
- Store in the Freezer: Not recommended. The mayo and basil combo doesn’t love a deep freeze, and when it thaws, it can be kind of watery and grainy. ☹️
More Small Batch Sauces
- Easy Fresh Basil Pesto (makes about 1/3 cup)
- Creamy Dill Creme Fraîche Recipe (makes about 1/2 cup)
- Viral Restaurant Ranch Dressing (makes about 1/3 cup)
- Herby Cilantro Chimichurri Sauce (makes about 1/2 cup)
- Creamy Feta Cheese Sauce (makes about 1/2 cup)
This sauce is like a secret weapon. It takes five minutes, uses ingredients I almost always have on hand (especially in the summer!), and makes even a boring turkey sandwich feel like something you’d eat in a sunny Italian café with your sunglasses on and your worries off (and I KNOW we all need some “worries off” moments right now). I love that it feels indulgent, but it’s still fresh, and it’s got just enough complexity from the shallot and Parmesan to make you feel like you’re doing something special for yourself and whoever you’re sharing it with. ☺️
And hey, if you make this recipe and love it (or tweak it into something fun!), come back and let me know! I’d love to hear what you paired it with or how you made it your own! It would also mean SO MUCH to me if you left a comment and / or star rating below! You can also share it on Instagram and tag me so we can connect and be *friends*! Also, if you have any questions about the ingredients or how to make them, send me an email so I can help out.
xx Sara
Creamy Basil + Shallot Sauce (Small Batch)
Ingredients
- 1/2 cup packed Fresh Basil Leaves
- 1/3 cup roughly chopped Shallot
- 1/4 cup Mayonnaise
- 1 clove Garlic smashed
- 2 tbsp. finely grated Parmesan Cheese
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Fresh Lemon Juice
- Salt to taste
Instructions
- Create the Creamy Basil Base. In a blender or mini food processor, combine 1/2 cup packed Fresh Basil Leaves, 1/3 cup roughly chopped Shallot, 1/4 cup Mayonnaise, and 1 clove Garlic (smashed). Secure the lid and pulse to combine the ingredients together for about a minute, or until pretty well blended.
- Add More Flavor. Scrape down the sides of the blender/food processor if necessary. Add 2 tbsp. finely grated Parmesan Cheese, 1 tbsp. Extra Virgin Olive Oil, 1 tbsp. Fresh Lemon Juice, and a little pinch of Salt. Secure the lid again, and blend for another minute or two until everything is really well combined. (I kept mine a little chunky, but if you’re using a great blender, you can make this sauce pretty smooth!)
- Final Touches. Taste and add more lemon juice, parmesan, salt, or whatever else you’re feeling! Cover and chill the sauce for about 15-30 minutes if you have time, but if not, it’s so good right away!
Notes
Nutrition
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