Ingredients
- 1 teaspoon Dijon mustard
- 1 shallot, chopped
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup roughly chopped basil leaves
- 1/4 cup white wine vinegar
- 3/4 cup olive oil
Method
1 Place the salt, sugar, mustard, shallot and basil
in a blender or food processor. Pulse several times to combine. Scrape
the sides of the blender down with a spatula. Add the vinegar and pulse
again.
2 Turn the blender on low and take off the cap in the center
of the blender’s lid. Slowly pour in the olive oil. It may sputter a
little out of the open cap, so hold you hand over it to minimize
splashing.
3 When the olive oil is incorporated, turn off the blender and
scrape the sides down one more time. Cover and purée everything for 1-2
minutes.
Store covered in the fridge for up to a week.
Makes a little more than one cup.
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