White Wine Basil Vinaigrette (Big Batch)

white wine basil vinaigrette

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.



  • 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.


Keywords: dressing, basil, vinaigrette