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Salad Dressings: Basil Vinaigrette Recipe

Salad-Dressings-Recipe-Classic-Vinaigrette-easy-Our Favorite Mustard Vinaigrette-White Salad Sauce

Are the basic dressing for salads and vegetables. They are very easy to make and some can keep in the fridge at least one week. Use a jar with a tight-fitting lid, a blender or whisk in a small bowl: whatever it is more convenient for you. 

PREP TIME: 15 min
READY TIME: 15 min
CALORIES: 40 (per serving)

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  • 20 fresh basil leaves
  • 4 small garlic cloves
  • 21/2 tbsp white wine vinegar (or rice vinegar)
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 freshly ground black pepper
  • 6 tbsp extra virgin olive oil


1 Cook the garlic in the olive oil for about 12 minutes, the first 2 minutes on high heat, then down to low).

2 Remove from the heat and add 15 basil leaves; let stand for at least 30 minutes. Remove the leaves and garlic and use the oil as for any vinaigrette.

3 Garnish with remaining, finely chopped, basil leaves.


Calories: 40 Kcal
Fat: 4g
Sodium: 165mg
Carbs: 1g
Protein: 0g


White Salad Sauce

  • 6 tbsp extra-virgin olive oil
  • 2 tbsp Dijon mustard
  • 1/2 t salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tbsp white wine vinegar or rice vinegar
  • 1 tbsp honey

1 Mix in the blender or whisk together the mustard, salt, pepper, honey and vinegar and then slowly add the oil until you get a creamy consistency.

2 Taste and adjust if needed. A light creamy sauce to enjoy over pale colored lettuce leaves and vegetables: iceberg, romaine, cucumbers and/ or white cabbage.