Makes four servings
- 2 tbs. white balsamic vinegar
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1/2 cup extra-virgin olive
In a small bowl, mix the vinegar and salt. Add the pepper and slowly whisk in the oil. Taste and adjust seasoning with additional salt or vinegar, if needed.
Store in a jar with a tight lid and shake well before using.
For a Creamy Mustard Vinaigrette: Add 1 1/2 teaspoons Dijon mustard and 1/2 teaspoon minced garlic; blend well.
For a Basil Garlic Vinaigrette: Replace infused basil oil for olive oil and add 1 tablespoon minced shallots; blend well.
Basil oil is bright, fragrant and simply delicious. Use it to brighten up the flavor and appearance of a host of dishes, such as flatbreads, grilled fish, roast chicken, grilled vegetables, puréed eggplant or fried eggs.
Makes 2 1/2 cups
- 2 cups packed basil leaves, washed, stems removed
- 1 tsp. minced garlic
- 2 cups olive oil
- 1/2 tsp. sea salt
Blanch basil leaves in boiling water for four to five seconds. Remove and immediately plunge into an ice bath to cool.
Remove from water and squeeze excess water out of basil.
Place blanched basil leaves into blender bowl with minced garlic, salt and ¼ cup of oil and blend at low speed until smooth.
Slowly add remaining olive oil in a thin stream and increase blender speed to medium high. Blend on high speed for 30 seconds.
Serve as a purée or as clear oil by straining basil oil through a cheesecloth to remove all basil particles.
Store in refrigerator up to one week.