Vanilla Basil Vinaigrette

(Brennan) #1

Basil%20vanilla%20vinegrette
Basil vanilla vinegrette.jpg484×969 40.9 KB

Vanilla Basil Vinaigrette

Ingredients:
six or so large basil leaves (fresh)
2 cloves garlic
1 Tbsp Dijon mustard
~1/4 tsp sea salt
~1/2 tsp peppercorns
seeds of 1 Madagascar Bourbon Vanilla Bean
1/4 C chardonnay vinegar
1/4 C olive oil
1/8 C flax oil
1/8 C MCT oil

Directions:

  1. Add all ingredients except oils into a blender.
  2. Turn blender on med, blend until well combined. Stop and push the splash down into the blender with a spatula.
  3. Turn blender to low and pour combined oils in through the top of blender in a slow, thin, steady stream (less than 1/4" wide).
  4. Keep blender going as you carefully & safely push the splash back down into the blender with a spatula.

Pour into a wide mouth bottle (with a lid that seals) and store on counter for ~1 week if it lasts that long!

(betsy.rome) #2

Could you use a quality vanilla extract vs the bean?

(Brennan) #3

Honestly I don’t know, I make a new salad dressing every week or so, experiment alot and rarely make the same thing twice.

Feel free to experiment I would start with ~1/4 tsp vanilla extract and go up from there. I might try the dressing fresh, leave it overnight and try it again in the morning before adding more. My dressings seem to evolve overnight.