Lime basil vinaigrette

If you stumble on lime basil in the markets, this is a perfect way to use it. This vinaigrette dressing is tangy and fresh.

Time

5 minutes total

Storage notes

Keeps in the fridge in an air-tight container for up to 5 days; re-emulsify if required

Difficulty

very easy

Yield

200 g (servings 10 )

Ingredients

Weight

Volume

Procedure

Garlic, minced

3 g

1 clove

Lime basil, chopped

5.3 g

2 tbsp

Chives, chopped

6 g

2 tbsp

Scallions, chopped

15 g

1 medium

Pound in a mortar and pestle to form a paste.

Transfer to a food processor.

Dijon mustard

5 g

1 tsp

White wine vinegar

60 g

¼ cup

Salt

0.8 g

0.13 tsp

Black pepper

0.2 g

1 pinch

Add to processor and start the motor.

Extra virgin olive oil

105 g

½ cup

Create an emulsion by drizzling slowly into the processor while running.

Making ahead

Make the basic paste A.

Nutrition

Serving size 20 g; calories 95.6 kcal, kilojoules 399.9 kJ, protein 0.1 g, carbohydrates 0.3 g, sugar 0.1 g, fat 10.5 g, saturated fat 1.5 g, unsaturated fat 15.4 g, trans fat 0 g, fiber 0.1 g, cholesterol 0 mg,

Type dressing vinaigrette

Author bhsimon

Yield

Servings

Serving size 20 g

Serve	Per serve
Energy (kcal)	95.6
Energy (kJ)	399.9
Protein (g)	0.1
Fat (g)	10.5
Carbs (g)	0.3
Sugars (g)	0.1
Fiber (g)	0.1
Sodium (mg)	37.5
Cholesterol (mg)	0

Full details