It’s so easy to make your own salad dressing. You will never need store bought again. This is a fast and tasty vinaigrette. One of my first recipes I did at my first cooking class with essential oils. The vinaigrette pairs nicely with pork too.
Ah basil is probably the most well-known culinary herb on the market. It is in the same family as mints and has just as many varieties. In this recipe I go with the most common sweet basil. It can be in all kinds of salads, meat dishes, seafood and very well known in spaghetti sauces with Oregano. A wonderful digestive and helps purify the system. One advantage to using the essential oil is not dealing with the browning of the basil herb which it is famous for.
- 1 cup fresh or thawed blueberries
- 1/4 cup granulated sugar
- 1/4 cup of fractionated coconut oil or any vegetable oil
- 3 Tablespoons of white wine vinegar
- 2 drops of Sweet Basil Essential Oil
- Salt and pepper to taste
In a blender or food processor combine the blueberries, white wine vinegar, sugar, salt, and pepper. You may sieve the mixture to remove the skins, and discard or leave them in the mixture. Whisk in the cooking oil. Add the Basil essential oil. Can be used immediately, but best used chilled for an hour before serving. Yield, makes 1/2 cup of vinaigrette sieved and a cup with blueberry skins.
Next week I will share a recipe using Bay Essential Oil in a dessert.