This recipe comes from the Rebar Modern Food Cookbook. For a guide on making a vinaigrette with other herbs, see the the vinaigrette template.
- 2 garlic cloves
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1/4 cup red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 1/2 ounces fresh basil leaves
- 1/2 teaspoon salt
- 1 1/2 teaspoons cracked pepper
- 1 cup olive oil
Combine all of the ingredients, except the olive oil, in a food processor (I use a blender and that works just as well) and blend. Slowly add olive oil in a slow, thin stream until thick and creamy.
Season to taste and serve. Can be refrigerated up to three days.