Alice’s Sauce

Everybody I serve this to asks me for this recipe. The astrophysicist Priscilla Frisch recently requested the recipe and then named it “Alice’s Sauce,” and I’m thinking that is enough of an honor to post it.

The recipe as shown calls for chopping everything by hand. You can cheat and throw it all in a food processor and just blend it all up. It’s better chopped by hand – you get the flavors coming through more intensely, I think – but in a pinch, I’ve done this with a machine. It comes out greener and smoother.


  • 1/2 cup well-chopped fresh basil leaves
  • 1/2 cup well-chopped fresh mint leaves
  • juice of 2 limes (less if very juicy limes)
  • 1 shallot section, minced finely (about 2 tablespoons)
  • 2 big garlic cloves, minced finely (about 1.5 tablespoons)
  • 3/4 cup of Sir Kensington “classic” mayonnaise (more if you want the sauce to be thicker)
  • 1.5 tablespoons good olive oil
  • pinch of salt


Mix all that up together and adjust the taste to your liking.

Insider tips:

This is also really good without the fresh herbs, so you can make it that way if you haven’t got access to fresh herbs. You can also sub in lemon for the lime.

You can sub in other herbs. It’s wonderful when made with dill and lemon. It’s also great with fresh rosemary and parsley.

This is so good on roasted vegetables, chicken, fish, and also so good as a salad dressing and as a topping for scrambled eggs. When I make this for my mom, she puts it on everything from toast to fried potatoes to beans. 

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