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Recipe

Basil Vinaigrette

BySusie Middleton Fine Cooking Issue 94

Yield:Yields about 1 cup.

Ingredients

  • 3/4 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 3 Tbs. finely chopped fresh basil
  • 1 large clove garlic, minced
  • 1 Tbs. Dijon mustard
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. honey
  • 1/4 tsp. kosher salt
  • 1/8 tsp. freshly ground pepper

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 90
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 0
  • Sodium (mg): 40
  • Carbohydrates (g): 1
  • Fiber (g): 0
  • Protein (g): 0

Preparation

  • Put all the ingredients in a glass measuring cup or a jar with a tight-fitting lid and whisk or vigorously shake to combine. Whisk again just before using. You can store the vinaigrette in the refrigerator for up to 5 days, but don’t add the basil until 15 to 30 minutes before using.
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