Thai Basil Vinaigrette

Source: Jacob Burton
Prep time: 10 minutes

Description

An aromatic and refreshing vinaigrette that works great on a hot summer day. The pungent punch of the Thai Basil paired with the sour of rice wine vinegar and sweetness of honey yields a full flavored salad dressing.

Ingredients

195 g

Rice Wine Vinegar

16 g

Thai Basil

4 g

Salt

12 g

Sugar

30 g

Honey

1 pn

Black Pepper (Freshly Ground)

2 clv

Garlic

43 g

Shallot (About 2 Medium Shallots)

375 g

Canola Oil

Instructions

Combine all ingredients in blender except for canola oil and blend together for about 15-20 seconds on medium speed.
Slowly pour canola oil into blender, while slowly working the blender blade up to the highest setting, until all the oil is incorporated.
Reserve in refrigerator in an airtight container. Will stay good for 7 days. Shake or whisk together before serving.

Notes

This recipe yields about 650 grams, or roughly 22 ounces. Most single serving salads are dressed with 1-2 ounces of vinaigrette.

Recipe Category:

Sauces and Soups

Sauces

Three Modern Mother Sauces

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