Basil Vinaigrette
Instructor: Richard Feroze
416.710.8126
richard.feroze@outlook.com
 Ratio Formula
7 Parts Fat : 2 Parts Vinegar : 1 Part Mustard : 1 Part Egg Yolk

Basil Vinaigrette Ingredients List

  • 2 bunches basil (washed, de-stemmed)
  • 1/2 shallot, rough chop
  • 1 clove garlic, rough chop
  • 1 small egg yolk (chilled)
  • 1 tbsp. honey / maple syrup
  • 1 tsp. mustard, djion
  • 2 tbsp water (chilled)
  • 50 mL, white wine vinegar (chilled)
  • 700 mL vegetable oil (chilled)
  • salt and pepper (to taste)
Step 1
The key to an emulsified vinaigrette is blending everything together very fast and while ingredients are cold; I recommend chilling all your liquids in the fridge for at least 30 minutes.
Step 2
In a tall, cylinder container, add all the ingredients (egg yolk last) except for the vegetable oil. 
Step 3
Using a Hand-Held Blender, Pulse the ingredients in the container together until a pulp consistency is reached.
Step 4
Once all ingredients are blended, keeping your blender going this entire process, slowly drizzle the oil into the container, starting with a very slow drizzle for 2/3rds of the oil, and finishing with a fast drizzle with the remaining 1/3rd of the oil.  Ready to use immediately; keep in refrigerator.
Basil Vinaigrette
The perfect dressing for hold or cold
Summer dishes.  Goes great with fresh organic
greens and pickled vegetables.