Prep 6 mins
Cook 0 mins
Imagine this served over a salad of tomato, sweet onion, avocado, radicchio and romaine!
- 1⁄4 cup red wine vinegar
- 2 tablespoons granulated sugar
- 1⁄2 cup fresh basil leaf
- 2 shallots
- 2 garlic cloves
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
- 3⁄4 cup vegetable oil
- In a blender or food processor, combine all ingredients except the oil, and blend until smooth.
- With the machine running, add the oil in a slow steady stream until incorporated.
This is very good. I made it olive oil and dried basil. Mine has a pronounced garlic taste (a good thing) but I may have used a little more garlic than called for (garlic cloves will vary in size). I made this a day ahead to let the flavors marry.
This is a keeper and I'll make it again.
There are a number of reviewers who said this was sweet. Taking a cue from them, I dissolved 2 teaspoons of sugar in the vinegar and then tasted it. Then I added another 1/2 teaspoon of sugar. That was perfect for my taste and the vinegar I used. I suggest this method instead of guessing and just putting the sugar in with the rest of the ingredients and hoping for the best. The sugar belongs in the vinegar in the first place to take the edge off it. And the amount of sugar required really depends on the acidity of the vinegar being used. That way you will always get it right and won't waste good ingredients.
This was much too sweet and I only used 1/2 of the sugar called for, it wasnt even worth eating. Luckily I have so much basil in the garden right now I could afford to throw it out.