Basil Shallot Vinaigrette
Fresh, herby, and ready in minutes, this basil shallot vinaigrette blends basil, Dijon, and a touch of honey into a bright, tangy dressing with just the right hint of sweetness. Perfect on greens, tomatoes, grilled chicken, or fish. Once you make it, you’ll want to use it everywhere.
Equipment
- Blender or Immersion Blender
Ingredients
- 1 small shallot peeled and diced
- ½ cup fresh basil leaves loosely packed
- ¼ cup extra-virgin olive oil
- 3 tbs red-wine vinegar
- 2 tsp honey or agave syrup
- 2 tsp Dijon mustard
- ½ tsp ground black pepper or to taste
- ¼ tsp salt or to taste
Instructions
- Add the shallot, basil, olive oil, red-wine vinegar, honey (or agave), Dijon mustard, pepper, and salt to a blender.
- Blend until smooth and fully combined.
- Taste and adjust seasoning if needed.
- Use immediately or refrigerate until ready to serve.
Notes
- This vinaigrette is naturally dairy-free and gluten-free.
- For a creamier version: Blend in 1 tablespoon mayonnaise or Greek yogurt.
- If the basil flavour is too strong, add a little extra olive oil to mellow it.
- Store in an airtight container in the refrigerator for up to 5 days.The vinaigrette may darken slightly because of the basil, but it will still taste great.
- Shake or stir before serving.
Tried this recipe?
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