Mustard and Basil Vinaigrette

 
1/3 cup shallot, finely diced
1/4 cup red wine vinegar
3 T. Dijon mustard
1 T. garlic, minced
1/2 t. salt
1/8 t. freshly ground black pepper
1/2 cup olive oil
1/4 cup water or vegetable stock
1/3 cup freshly chopped basil
2 T. freshly chopped parsley
 

In a small bowl, place the shallot, vinegar, mustard, garlic, salt, and pepper, and whisk well to combine. Slowly drizzle in the olive oil and water, while whisking constantly, to form an emulsion. Add the freshly chopped herbs and whisk well to combine. Transfer to an airtight container and store in the refrigerator. Allow flavors to blend for 15 minutes or more before serving. Use as a dressing on salads, pasta, grains, or to flavor raw or cooked vegetables.

Yield: 1 Cup

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett