Can I freeze this dressing?

Yes - this dressing freezes pretty well, although the bright color may fade a bit in the freezer. If you want to preserve the vibrant green color more effectively, you can blanch the basil before blending the dressing.

Why did my dressing turn brown in the fridge?

The surface of this dressing may brown a little as the basil oxidizes in the fridge. This is normal - just stir the dressing well to return it to a bright green color! If you want your dressing to hold its vibrant color more effectively, you can quickly blanch the basil before you make this recipe. We tend to not blanch herbs for dressings, because it adds time and complexity (but doesn't make a big difference in flavor).

How do I get a smoother dressing?

We recommend using a bullet-style blender for this dressing: In our testing, that blender style achieves the smoothest possible purée. (We also use this technique in our lemon tahini dressing , which features fresh parsley!) When you're working with fresh herbs and blending in such small quantities, those tiny blenders really do an excellent job of getting the dressing very, very smooth. In the photos above, we used the single-serve cup attachment that came with our Ninja Blender . If you don't have a bullet-style blender, you can make this dressing with an immersion blender and a large jar (in our testing, this method also achieved a very smooth purée). A full-size blender will work here, but our testers note that especially large blenders don't always blend this dressing as smoothly as their smaller counterparts. If you have a large blender that's struggling to get this dressing as smooth as you'd like, try doubling the recipe: This gives the blades more herbs to "grab" onto as they blend, and will help you get a smoother final result. We don't recommend using a food processor in this recipe, especially if your food processor is on the larger side (12-14 cups): There just isn't enough volume here to properly blend in a food processor, and you'll end up with a chunkier dressing (even if you double the recipe).

Red Wine Basil Vinaigrette

Description

This quick basil salad dressing uses fresh herbs and red wine vinegar for a bright, summery recipe that’s great on your favorite salads, grain bowls, and more!

Ingredients

Scale

1 packed cup fresh basil
1 teaspoon dijon mustard
¼ cup red wine vinegar
¾ cup extra virgin olive oil
Kosher salt, to taste

Cook Mode Keep screen awake

Instructions

Add basil, dijon mustard, red wine vinegar, and olive oil to a small blender with a pinch of kosher salt. Blend until you have a smooth sauce.
Use immediately, or store dressing in an airtight container in the fridge for up to 5 days. Serve with salads, grain bowls, pasta salads, and more.

Notes

Equipment. We prefer a bullet-style blender here, as it creates an exceptionally smooth dressing. This recipe also works with an immersion blender or full-size blender. Note: If your full-size blender is especially large, you may want to double this recipe so the blades have more herbs to "grab" onto, which will give you a smoother purée.

This recipe is very forgiving. Adjust the amount of each ingredient to suit your tastes!

Substitutions. Use fresh chives, cilantro, or parsley instead of basil (or use a mix of your favorite herbs). Swap the red wine vinegar for fresh lemon juice, apple cider vinegar, or white vinegar if you like. Add a clove of garlic or a few slices of shallot to this dressing for more of a bite.