Summer Basil Sauce
Servings: 1.5 cups
Long on versatile summery flavor, short on ingredients, this simple sauce will jazz up your summer meals.
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Equipment
Ingredients
- ½ cup extra virgin olive oil
- 1 ½ tablespoons red or white wine vinegar
- 1 tablespoon water
- 1 small shallot, peeled and sliced
- 2 teaspoons Dijon mustard
- ¾ teaspoon salt
- 4 ounces roughly chopped fresh basil leaves and thin stems, woody stems removed, one very large farmer's market bunch worth, or one Trader Joe's clamshell package
Instructions
- Add all ingredients except the basil to the food processor and whirl for a few seconds. Add the basil, and whirl for 45 seconds to 1 minute, scraping down the sides once or twice, until the vinaigrette is smooth. If the sauce is too thick for your liking, add a little more water or olive oil to thin it out.
- Store in a jar with a tight-fitting lid in the refrigerator for up to a week. The sauce is best served at room temperature.