Categories: Dressing/Sauces

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

Directions

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. 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 your hand over it to minimize splashing.

3. 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.

4. Store covered in the fridge for up to a week

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