Basil Vinaigrette

This recipe comes from the Rebar Modern Food Cookbook. For a guide on making a vinaigrette with other herbs, see the the vinaigrette template.

Basil Vinaigrette


  • 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


  1. 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.

  2. Season to taste and serve. Can be refrigerated up to three days.