Basil Vinaigrette Recipe

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   1 Place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add the vinegar and pulse again.

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   2 Turn the blender on low and take off the cap in the center of the blender's lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold you hand over it to minimize splashing.

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   3 When the olive oil is incorporated, turn off the blender and scrape the sides down one more time. Cover and puree everything for 1-2 minutes.

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   Store covered in the fridge for up to a week.

* Per serving · 4 servings · Values may vary.

No additional tips available.