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RECIPESSalad Dressings pg 1 >  Basil Vinaigrette


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Tupelo Honey Cafe
by Elizabeth Sims and Chef Brian Sonoskus

Don't skimp on the ingredients in this delicious and easy dressing -- use good-quality olive oil, whole-grain mustard, fresh basil, and balsamic vinegar.
Makes 2 cups


    • 1/2 cup balsamic vinegar
    • 2 cloves garlic, chopped
    • 3 teaspoons diced Vidalia onion
    • 1/8 teaspoon dry mustard
    • 2 teaspoons Dijon mustard
    • 2 teaspoons whole-grain mustard
    • 1/2 teaspoon sugar
    • 2 tablespoons finely chopped fresh basil
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 cup canola oil
    • 1/2 cup extra-virgin olive oil


Blend the vinegar, garlic, onion, dry mustard, Dijon mustard, whole-grain mustard, sugar, basil, salt, and pepper in a food processor.

With the processor running, slowly drizzle in the canola oil followed by the olive oil until the mixture is thoroughly blended.

Store in an airtight container in the refrigerator for up to 30 days.


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