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Basil Vinaigrette (as seen in webisode 16)

Recipe adapted from "rebar modernfoodcookbook"

Recipe makes 1 1/4 cups of salad dressing


2 garlic cloves, minced
1 1/2 Tbsp Dijon mustard
2 Tbsp honey
1/4 cup raspberry vinegar
1 Tbsp white balsamic vinegar
1 1/2 oz fresh basil leaves
Salt & pepper to taste
1 cup olive oil 


1. Combine all of the ingredients, except for the oil, in a food processor/blender/magic bullet and blend.  Slowly add oilve oil in a slow thin stream (as able) until thick and creamy.  
2. Serve immediately, refrigerate for up to 3 days, or freeze for later use.

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