1. To make the basil vinaigrette, add 1 cup of champagne vinegar, 1 1/2 tablespoons of honey, and 2 tablespoons of Dijon mustard into a blender. Add 1 peeled and quartered shallot, and 1 peeled and smashed garlic clove. Blend until smooth. 01:00
2. Combine 1 1/2 cups of canola oil with 1 1/2 of cups olive oil. Keeping the blender on medium speed, and working in increments, slowly pour in the 3 cups of blended oil until emulsified. 03:20
3. Add 20 to 30 basil leaves and set the blender to high. Use a tamper to ensure the basil is blended smoothly into the vinaigrette. 04:15
What You'll Need
- Blender with tamper
- Champagne vinegar (1 cup)
- Honey (1 1/2 tablespoons)
- Dijon mustard (2 tablespoons)
- Shallot (1 large, peeled and quartered)
- Garlic (1 large clove, peeled and smashed)
- Canola oil and olive oil, blended (1 1/2 cups each)
- Basil leaves (20 to 30)
The recipe for the dressing will yield approximately four cups of basil vinaigrette.
Be sure to set the blender to a medium speed when adding the oil. If the blender gets too hot the sauce will break. Also be sure to incrementally add the oil, as adding it too fast will not allow for the vinaigrette to emulsify.
An emulsion is a mixture of two liquids that typically would not blend together, such as oil and vinegar.
Use the tamper to check whether the dressing is smooth by pulling it from the blender and examining the dressing's consistency. The thin layer left on the tamper should not have chunks of basil, shallot, or garlic.
If your blender does not have a tamper, use a plastic spoon, or some other utensil to push down on to the basil, but be sure to not allow it hit the blades of the blender.