Basil Vinaigrette Dressing

By GratefulSea

This is also a great vinaigrette for bread dipping. The original source is the Rebar Modern Food Cookbook. It would probably last a week or more if the basil leaves were strained out before adding the (minced)garlic.

Ingredients

• 2 garlic cloves
• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/4 cup red wine vinegar
• 1 tablespoon balsamic vinegar
• 1-1/2 ounces fresh basil leaves (a couple of cups)
• 1/2 teaspoon salt
• 1-1/2 teaspoons cracked pepper
• 1 cup olive oil

Preparation

Step 1

Combine all of the ingredients, except the olive oil, in a food processor (I use a blender and that works just as well, I’ve found.) and blend. Slowly add olive oil in a slow, thin stream until thick and creamy.

Season to taste and serve. Can be refrigerated up to three days.

(Temporary photo from allrecipe.com)