Cooking Classics: Basil Vinaigrette


Cooking Classics

The Technique

Basil Vinaigrette

Vinaigrettes with fresh seasonal herbs may be whisked together at a moments notice with pantry staples. Basil Vinaigrette is the ideal accompaniment to many summer salads that include produce & goodies ranging from vine ripened tomatoes & cucumbers to spinach leaves, quinoa & more. It’s also delicious when used as a base with cooked new potatoes for a quick, simple side dish that is perfect to serve with grilled pork & chicken. Although certainly not necessary for this vinaigrette, it should be noted that when basil has been blanched, it holds the color longer particularly for items that may chill in the refrigerator a few days. If you’re interested in keeping this essential herb looking bright while retaining that fresh basil flavor in recipe applications, this tutorial is for you. Learn how to blanch basil for a variety of needs.


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makes about 3/4 cup

2 tsp Dijon mustard
2 tsp sugar
1/3 cup oil
1/4 cup white wine vinegar
1 small clove garlic, pressed 
1 Tbsp chopped fresh basil 
Kosher salt & freshly ground pepper

Combine the mustard & the sugar in a small bowl. Whisk in the oil in a slow steady stream until well blended & emulsified. In a measuring cup, whisk together the vinegar, the garlic, the basil & a smattering of salt & pepper. Pour the vinegar mixture into the mustard mixture, whisking constantly, in a slow, steady stream. Use as directed in specific recipe applications.

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How To Blanch Fresh Basil

Basil offers undeniable fresh, bold flavor & it’s delicious in a variety of foods. The summer herb is a baseline in pesto but try stirring it into mayonnaise, dips & more. It’s also wonderful when used to prepare pistou – much like pesto without the pine nuts — pistou may be tossed with pasta or slathered over pizza dough in place of traditional tomato sauce. 

Summer Entertaining. Fresh Basil By Rebecca Gordon Editor In Chief Publisher Buttermilk Lipstick Culinary Entertaining Techniques Magazine Cooking Baking Instructional Digital Magazine Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Summer Parties Pastry Chef TV Cooking Personality Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Bring a small saucepan filled halfway with water to a boil over Medium-High heat. Add 1 cup packed fresh basil leaves. Turn off the heat. Let stand 15 seconds. Begin removing the basil with a pair of tongs & immediately plunge into ice water to stop the cooking process. Retrieve the basil from the ice water with the tongs. 

The Tune
“Ain’t No Sunshine” Bill Withers

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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