Lemon Basil Vinaigrette

I like to use my own dressings.
I keep them in small bottles with my own tags on them.
If you use white vine vinegar instead of lemon juice, you can keep your dressing for longer than a lemon based dressing.
The lemon juice can spoil sooner.
I use this dressing on a salad with grilled salmon.
Ingredients

1/4 cup lemon juice plus zest of one lemon or white vine vinegar

1/2 cup olive oil

1 tablespoon dijon mustard or mustard powder

1 teaspoon honey

2 cloves garlic minced

8 basil leaves fresh or dried

1/2 teaspoon dried oregano or 1 teaspoon fresh

1/4 teaspoon sea salt

1/8 teaspoon black pepper freshly cracked

  1. Mix the ingredients in a blender a let it rest for a day then strain if you like the solid parts in it.

Keep in stylish bottles.

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