Basil vinaigrette is a versatile dressing made with olive oil and fresh basil, which can be modified to complement different foods. Other ingredients such as garlic and vinegar can be added, and herbs and spices can be ground for a smoother texture.
Basil vinaigrette is a type of dressing that typically dips basil and other herbs in olive oil and vinegar. It can be used on salads, as a dip with chicken or fish, or as a dip for vegetables and bread. The flavor of the condiment can be sweet, spicy, or hot, depending on the chef’s preference, and can be modified to accent virtually any type of food.
The two key ingredients in any basil vinaigrette recipe are olive oil and basil. High quality olive oil serves as the basic binding agent which has a smooth texture and bland taste. This allows the rich, unique flavor of basil leaves and other spices to remain strong without the heavy muting effect that can be produced by vegetable and peanut oils.
Fresh basil should be used in this type of recipe instead of dried herbs to get the crisp, fresh flavor released by the leaves when they are first cut. This herb can be grown from seed or a young plant in both outdoor and indoor containers and can be prepared to cook using a sharp pizza cutter. Any type of basil can be used in the basil vinaigrette, each of which generates a different characteristic aroma of the plant. Sweet basil is the most common variety used and is the backbone of many Italian dishes. The anise variety is often described as having a sweet flavor reminiscent of licorice, while the lemon and cinnamon varieties combine the crunchy nature of basil with citrus and spice.
Other ingredients often found in basil vinaigrette are salt, crushed black and red pepper, garlic, and vinegar. The type of vinegar used can affect the overall flavor of the dressing, just like the variety of basil you choose. Light vinegars, such as white, rice and champagne can be combined with lemon basil or aniseed for a crisp and refreshing vinaigrette, often paired with shellfish, spinach leaves and cooked pasta. Red wine and balsamic vinaigrettes are heavy and dark and can be used with sweet basil and standard cinnamon to accentuate the stronger flavors of raspberries, nuts and goat cheese.
Herbs and spices can be ground together in a food processor before combining with the oil and vinegar. This creates a smooth and sometimes creamy texture that is often preferred in fruit and vegetable salads. Fresh herbs can also be left in larger leaf portions for a chunkier dressing that complements the crusty white bread.
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