Can you resist making this creamy and lightly sweet white wine basil vinaigrette? If you haven’t yet hopped on the homemade dressing train, I hope I can convince you that it’s not too late. Most store-bought dressings are loaded with sugar and preservatives that I prefer to avoid; I love salads that are packed with whole and nutrient-dense foods, including in the dressings if I can manage. This white wine basil vinaigrette is made with heart-healthy extra virgin olive oil, white wine vinegar, basil, dijon mustard, a clove of garlic, and a dash of salt and pepper. That’s it! The dressing has a subtle sweetness from the fresh basil, so there’s no need to add sugar to soften the the vinegar. If white wine vinegar is too strong for you, you could substitute champagne vinegar, which has a milder flavor profile than white.
How to make and freeze for later
The dressing comes together in a flash in a mini food processor and will set you up for a couple days’ worth of salads plus some extra to freeze. Your future self will thank you, I promise. To defrost, remove the dressing from the freezer a day in advance and mix thoroughly once you’re ready to use. The dressing will probably separate as it defrosts (and as it sits in the fridge even if it hasn’t been frozen) — this is normal and you just need to give the container a good shake or stir. You may want to take the vinaigrette out of the fridge 5-10 minutes before you plan to use it to help the dressing loosen back up to its normal consistency.
Creative uses for white wine basil vinaigrette
This vinaigrette is great on a big green salad like the one above, which is packed with tomatoes, cucumbers, and snap peas and beautifully flecked with the basil bits from the dressing. But don’t limit yourself to salads! This dressing would be great as a condiment on a sandwich made on crusty bread, drizzled over some roasted vegetables, or mixed into some Greek yogurt to create an herby dip.
Please let me know how you use this white wine basil vinaigrette once you make it! I can’t wait to hear what you throw it on. If you’re looking for a simpler, no-food processor dressing, check out my no frills side salad with white wine vinaigrette.Print
White Wine Basil Vinaigrette (Big Batch)
This vinaigrette is as versatile as it is flavorful. Use it on salads and sandwiches, or mix it into some Greek yogurt to make an herby dip for vegetables.
- Prep Time: 10 min
- Total Time: 10 min
- Category: Dressing
- Method: Food Processor
- 1 cup extra virgin olive oil
- 3/4 cup white wine or champagne vinegar
- 2/3 cup tightly packed basil
- 1 small clove of garlic
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
Combine all ingredients in a small food processor and blend until smooth and creamy. Store for several days in the fridge or freeze for future use.
- To defrost, remove the dressing from the freezer a day in advance and mix thoroughly once you’re ready to use. The dressing will probably separate as it sits — this is normal and you just need to give the container a good shake or stir.
- You may want to take the vinaigrette out 5-10 minutes before you plan to use to help it loosen back up to its normal consistency.
- Serving Size: 1 tbsp
- Calories: 70
- Sugar: 0 g
- Sodium: 26 mg
- Fat: 7 g
- Saturated Fat: 1.1 g
- Carbohydrates: 0.1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 g
Keywords: dressing, basil, vinaigrette