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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%)

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