Fresh Basil Vinaigrette
ByPublished on August 22, 2007
Time
20 minutes
Yield
Serves 4 (Makes enough to dress 8 cups of greens)
Ingredients
¾ cup olive oil2 cups chopped fresh basil1 shallot, peeled1 clove garlic clove, peeled¼ cup red wine vinegar¼ cup water½ teaspoon salt¼ teaspoon pepper2 teaspoons Dijon mustard
Instructions
- Heat 1/4 cup oil with 1 cup basil in medium saucepan over medium heat until basil turns bright green and small bubbles appear, 2 to 3 minutes. Turn off heat and steep 5 minutes.
- Process shallot, garlic, vinegar, water, salt, pepper, and mustard in blender until garlic and shallot are finely chopped, about 15 seconds. With blender running, slowly add remaining oil and steeped basil oil and continue to process until dressing is smooth and emulsified, about 15 seconds. Pack remaining basil into blender and process until dressing is smooth, about 15 seconds. (Dressing can be refrigerated in airtight container for up to 3 days.)
Time
20 minutesYield
Serves 4 (Makes enough to dress 8 cups of greens)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Homemade vinaigrettes are easy to make and much more flavorful than their bottled counterparts. For our Fresh Basil Vinaigrette recipe, we used regular olive oil, which imparted more flavor than canola and vegetable oils but didn’t overpower the herbs the way extra virgin olive oil did. Mixing our vinaigrette recipe in the blender helped to extract the herbs’ flavors.
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