A French sauce dish built on whole ingredients.

Servings: 4
Active time: 10 min
Total time: 10 min

Organic sourcing

Basil is best sourced organic as it's a leafy herb on the Dirty Dozen list. Olive oil often has residues, making organic a good choice too.

Ingredients

• 1 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 clove garlic
• 1/2 tsp Dijon mustard
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Rinse the basil leaves under cold water and pat dry with a clean cloth.
2. Peel the garlic clove and roughly chop it.
3. In a food processor or blender, combine the basil, garlic, and Dijon mustard.
4. Add the red wine vinegar and lemon juice.
5. While blending on low speed, slowly stream in the olive oil until the mixture is emulsified.
6. Season the vinaigrette with sea salt and freshly ground black pepper to taste.
7. Transfer to a jar or small bowl and use immediately or refrigerate.

Notes

• Use immediately for best flavor, but it can be refrigerated for up to a week.
• If the vinaigrette separates, shake or stir well before using.
• Try using white wine vinegar instead for a milder flavor.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.