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Basil Vinaigrette

Basil Vinaigrette

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Homemade vinaigrette

Homemade vinaigrette with shallot and Dijon mustard, Wednesday, July 1, 2020. Photo by Hillary Levin, hlevin@post-dispatch.com

Yield: A little more than 1 cup, about 12 servings for salad

1 clove garlic

2 small shallots

1 teaspoon salt

1 teaspoon sugar

¼ teaspoon white pepper

2 teaspoons Dijon or honey mustard

2 tablespoons balsamic vinegar

¾ cup mild olive oil

10 fresh basil leaves or ½ teaspoon dried

Mince the garlic and shallots by turning on a food processor and dropping them down the feed tube. Add the salt, sugar and white pepper. Scrape the sides of the bowl with a spatula and process to blend. Add the mustard and vinegar. Turn the processor on and slowly drizzle in the oil with the processor running. Add the basil leaves and process with two or three quick on/off pulses.

Per serving: 129 calories; 14g fat; 2g saturated fat; no cholesterol; no protein; 1g carbohydrate; 1g sugar; <1g fiber; 199mg sodium; 3mg calcium

Recipe from “Cookwise” by Shirley O. Corriher

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