Aug
17
2015
0
By jacob burton
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 OilInstructions
- 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.