← Back to Search Results
American, French
Basil Vinaigrette

Photo by: Joseph De Leo
Comments: 0
 

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:

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?

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

Already a member? Sign in here
Close_overlay

Sign up to 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
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?