Recipe No
439
dressing
Adapted
2014
Lime basil vinaigrette
If you stumble on lime basil in the markets, this is a perfect way to use it. This vinaigrette dressing is tangy and fresh.
- Time
-
Prep:
Total:
- Difficulty
- very easy
- Yield
- 10–10 serves • 200 g
Processes
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Garlic, minced (1 clove)3 g
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Lime basil, chopped (2 tbsp)5.3 g
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Chives, chopped (2 tbsp)6 g
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Scallions, chopped (1 medium)15 g
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01Pound in a mortar and pestle to form a paste.
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02Transfer to a food processor.
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Dijon mustard (1 tsp)5 g
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White wine vinegar (¼ cup)60 g
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Salt (⅛ tsp)0.8 g
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Black pepper (pinch)0.2 g
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03Add to processor and start the motor.
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Extra virgin olive oil (½ cup)105 g
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04Create an emulsion by drizzling slowly into the processor while running.
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Sign upMaking ahead
Make the basic paste .
Storing
Keeps in the fridge in an air-tight container for up to 5 days; re-emulsify if required
Categorisation
- Category
- dressing vinaigrette
- Meal
- component
- Cuisine
- international
- Diet
- vegan vegetarian
- Tags
- lime basil vinaigrette