Basil Shallot Vinaigrette

This dressing is particularly good on Caprese salad. Peanut or other neutral oil can be substituted for olive oil, or use half olive oil and half other oil. I like grapeseed oil myself. You need an immersion blender for this recipe to be successful. If you have to use a blender or food processor I recommend doubling recipe. It keeps for a month in refrigerator. I make the dressing in a mason jar and then all I have to do is place cover on it and keep in refrigerator for whenever I need it.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place shallots, basil, salt, pepper, mustard and 1/4 cup of olive oil in 16 oz mason jar. Using immersion blender, blend until creamy then gradually add about half of remaining olive oil. Then add the vinegars and continue adding the rest of oil gradually. Leftover dressing can be kept refrigerated, right in the mason jar, covered of course.