Info
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 4 Times
Can be made ahead of time.
Basil Vinaigrette
- + New List
Cookbook
Recipe
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
Ingredients
- 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:
- Salad of Field Greens with Lentils and Goat Cheese
- Marinated Tuna Salade Niçoise
- Any poached or seared and roasted fish
Directions
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.
Notes
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%)
1mg
0mg
0g
0g
0g
0g
0mg (0%)
63mg (3%)
0g (0%)
0g (0%)
0mg (0%)
Would you like to leave a comment about this recipe?