Basil Vinaigrettesalads, sauces, seafood 1 centiliter garlic 1/2 teaspoon dijon-style mustard 1/4 cup basil or tarragon vinegar 2/3 cup basil olive oil or olive oil 1 cup loosely packed fresh basil, 1 rinsed and spun dry In a blender blend the garlic, the mustard, the vinegar, and salt to taste; add the oil and basil, and blend the mixture until it is emulsified. Serve the vinaigrette over sliced tomatoes or with grilled scallops or other seafood. Makes about 1 cup. |
