← Back to Search Results
American, French
Basil Vinaigrette Recipe-15619

Photo by: Joseph De Leo
Comments: 0


Basil-flavored oil rather than fresh herbs gives this vinaigrette an emerald-green color and a subtle but unmistakable herb flavor--as well as the ultimate summer fragrance. The vinaigrette is versatile; you can hardly go wrong combining basil’s peppery sweetness with any salad, vegetable, or fish.

Yield: Makes 1¼ cups


  • ¼ teaspoon kosher salt, plus a little more, if needed
  • ¼ cup champagne vinegar, plus a little more, if needed
  • 1 cup Basil Oil
  • Freshly ground black pepper

Serve with:


In a medium bowl, whisk the salt with the vinegar until the salt is dissolved. Slowly whisk in the basil oil until emulsified. Taste. Season with pepper and a little more salt, if needed, and add more vinegar or oil, if needed.


Make-ahead note:

Basil Vinaigrette can be refrigerated up to 3 weeks. Whisk to recombine before using.

© 1996 Debra Ponzek and Joan Schwartz

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 20 servings, but does not include Basil Oil. For nutritional information on Basil Oil, please follow the link above.

1kcal (0%)
0mg (0%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
63mg (3%)
0g (0%)
0g (0%)
0mg (0%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

a-new-way-to-cook A New Way to Cook
by Sally Schneider
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
the-sweet-life The Sweet Life
by Kate Zuckerman
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
martin-yans-china Martin Yan's China
by Martin Yan
west-coast-cooking West Coast Cooking
by Greg Atkinson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
spice Spice
by Ana Sortun
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
big-fat-cookies Big Fat Cookies
by Elinor Klivans

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?