Sweet Basil Vinaigrette Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients:
If this fabulous Sweet Basil Vinaigrette could talk, it would be shouting "summer!" It's sweet, tangy
2 cups fresh basil leaves, tightly packed about ¼ pound
¼ cup rice vinegar
1 tablespoon sugar
2 tablespoons honey
1-2 tablespoons water Start with one tablespoon, if dressing seems too thick, after blending, add the second tablespoon.
1 clove garlic
1 teaspoon Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¾ cup neutral-flavored oil sunflower, grapeseed, avocado, canola oils all work well
US Customary - Metric
Instructions
Combine all ingredinets except the oil in a food processor or blender. Puree mixture until smooth and bright green.
With motor running, slowly add the salad oil to form an emulsion. (See Café Tips above in the post for tricks on how to do this.)
Store in an airtight jar or container in the refrigerator. Dressing keeps for 5-7 days in the refrigerator.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips.
Welcome! We're Scott and Chris, the team behind The Café. We serve casually elegant deliciousness. Translated? You'll find recipes that are classic and simple - with a fresh, unique touch!
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Directions: |
Directions:Combine all ingredinets except the oil in a food processor or blender. Puree mixture until smooth and bright green.
With motor running, slowly add the salad oil to form an emulsion. (See Café Tips above in the post for tricks on how to do this.)
Store in an airtight jar or container in the refrigerator. Dressing keeps for 5-7 days in the refrigerator.
Recipe Notes
See Café Tips above in the post for more detailed instructions and tips.
Makes about 1½ cups of dressing. |
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Number Of
Servings: |
Number Of
Servings:1.5 cups |
Personal
Notes: |
Personal
Notes: This recipe calls for 2 cups of fresh basil. That’s a lot of basil! If you get a craving for this fresh, delicious dressing and basil is not plentiful, it can be made with less. I’ve made it with as little as a half-cup of basil. It doesn’t have the intense, vibrant flavor but it works.
You can use either a blender or food processor to make this Sweet Basil Vinaigrette. Just add everything to the container or bowl except the oil and puree until smooth and vibrant green. Then add the oil in a slow drizzle. This is easy to do with a food processor (through the chute) but it’s a little trickier with a blender. A found a great little trick for this: simply take off the center insert from the top of the blender and place a small-mouth funnel in its place. Then just drizzle the oil in through the funnel. The funnel also blocks the opening so the green liquid doesn’t splash out.
If you don’t have a funnel, another easy (and mess-free) way to add the oil is to place a piece of plastic wrap over the top (uncovered) of the blender container. Push the plastic wrap down a bit (so it droops), then cover with the blender lid. Remove center insert from the blender cover (usually clear plastic) and poke a few holes in the plastic wrap with a toothpick or wooden skewer. Slowly add the oil, adding more as it drizzles down into the basil mixture.
This dressing also makes a wonderful sauce for grilled chicken, salmon, shrimp, etc. It adds so much flavor and pizzazz and also makes a beautiful presentation!
Try this Sweet Basil Vinaigrette as a dipping sauce for bread. Pick up a good baguette and serve it with small bowls of this vibrant green sauce. It would make a fun appetizer or a unique side for a dinner party!
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