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African blue basil vinaigrette

Quick to make African blue basil vinaigrette. Combine with various types of pastas, salads and chicken. You will love the powerful flavors from this basil vinaigrette!

African blue basil vinaigrette
10 minutes 10 people Salads
African blue basil vinaigrette

Ingredients

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  • About half a cup fresh African blue basil leaves
  • 1 chopped shallot
  • half a teaspoon of salt
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of refined sugar
  • a quarter of a cup white wine vinegar
  • 3/4 cup of regular olive oil
African blue basil vinaigrette ingredients
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Kitchen equipment

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  • A blender, we used a Kitchenaid artisan blender.
  • Small knife
  • Cutting board
  • Silicone spatula


Preparation

10 minutes 10 people Salads

View the original recipe via:
https://ohmydish.com/recipe/african-blue-basil-vinaigrette


Preparing the African blue basil vinaigrette -- 5 minutes

If you want you can swap the African basil leaves for 'regular' basil leaves. The recipe is exactly the same apart from the African blue basil, which has a more powerful flavour to it.

Making the basil vinaigrette -- 5 minutes

Remove leaves from the stem, rinse and clean with cold water. Fetch your blender and put in the salt, sugar, mustard and all of the African blue basil. Use the pulse function a few times to mix the ingredients together.

Use a silicone spatula to scrape any basil vinaigrette from the sides. Pour in the olive oil and vinegar and repeat the previous step until you've used up all of the olive oil.

The blender can cause the basil vinaigrette to sputter a little out of the open cap when you haven't sealed it properly. You can use your hand to prevent any splashing.

When the olive oil has been incorporated into the basil vinaigrette turn off the blender and scrape all sides one last time. Cover and use the puree mixture for about one to two minutes.

Storing the basil vinaigrette

Put into a covered pot or jar that can be sealed. You can store the African blue basil vinaigrette for up to one week tops.


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