There is no need to buy dressings for salads when homemade is so quick and easy. It takes less than five minutes of time to blend up a custom fresh basil vinaigrette that will make you crave a salad.
Difference Between A Salad Dressing and A Vinaigrette
Think of the relationship between pasta and spaghetti. Salad dressing is a sauce used to on a salad. It is usually based on buttermilk, mayonnaise or some other creamy ingredient. A vinaigrette is a type or subset of salad dressing based on a ratio of oil, vinegar (acid), and other herbs to give it flavor. A vinaigrette can also be used as a marinade for meats and other proteins.
Tips to Keep Fresh Basil Vinaigrette Emulsified.
Because oil and water-based liquids like vinegar or lemon juice do not incorporate well or stay combined over time, other ingredients are included in vinaigrettes to help with the emulsifying process. Mustard and mayonnaise both can help the oil and other ingredients incorporate easier and stay together longer.
Golden or White Balsamic Vinegar
You may not be familiar with Golden balsamic vinegar but it is great to use in recipes where traditional balsamic vinegar would make the finished sauce a muddy or unattractive color. Regular balsamic vinegar is made by cooking red grapes for a long time to form a caramelized syrup, that syrup is then aged in various oak barrels (in some cases for decades) to transform the vinegar into the rich, musky sweet dark flavor we know as balsamic vinegar.
Golden balsamic is made by cooking white grapes under high pressure or with low heat to prevent the dark color that usually happens when something is caramelized. It is then aged in oak barrels for about a year. This shorter barrel aging also retards the darkening of the vinegar. This results in a pale golden balsamic vinegar that is lighter and gentler in taste than its darker brother but still contains the musty sweet flavor profile.
Shallots 101
Shallots are from the same alliums family as onions, including scallions or green onions, leeks, and garlic. But the flavor is more delicate than an onion but with a soft punch of garlic.
It is covered with red paper skin that must be peeled off. It often forms multiple segments under the papery covering so knowing how much to use in a recipe can be confusing. Here is a simple comparison chart for you to use.
- Large Shallot = 1/2 cup minced or sliced
- Medium Shallot = 1/4 cup minced or sliced
- Small Shallot = 2 tablespoons minced or sliced
I will include the volume amount in the recipes I post so you don’t need to wonder how much is called for. But feel free to adjust for your own personal preference.
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Fresh Basil Vinaigrette
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 8 1x
- Category: dressing, salald
- Method: fresh
Description
A fantastic fresh basil vinaigrette that is thick, flavorful, and delicious. It takes less than 5 minutes to make and will elevate your salads to new heights.
Ingredients
- 2 tablespoons white wine vinegar
- 1 tablespoon golden balsamic vinegar
- 2 tablespoons fresh basil, chopped
- 1 shallot, minced
- 1 tablespoon parmesan cheese, grated
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 2/3 cup extra virgin olive oil
- 1/4 cup avocado oil
- 1 teaspoon kosher salt
- 1/4–1/2 teaspoon black pepper to taste
Instructions
- In a blender or mini chopper, combine vinegars, basil, shallot, parmesan cheese, mayonnaise, Dijon mustard and honey and blend well for 1-2 minutes.
- When the mixture is pale green with the basil dispersed throughout, remove the center piece from the top of the blender lid and with the blender running slowing drizzle the oils into the opening.
- When the mixture is emulsified, (come together to form a thick liquid that doesn’t separate) add the salt and pepper to taste and blend to combine.
- Transfer the dressing to a serving cruet and serve.
Notes
Store any extra dressing in the refrigerator. If the dressing begins to separate, whisk or stir to re-emulsify. Bring dressing to room temperature before serving for best taste.
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