Honey Lemon Basil Vinaigrette
A recipe from Georgia Department of Education School Nutrition
This bright and flavorful vinaigrette is perfect for salads and marinades, blending fresh lemon juice, honey, basil and garlic with olive oil for a smooth, tangy dressing.
Ingredients:
- 24 each Lemons, fresh
- 2 cup Honey
- 2 cup Apple cider vinegar
- 1 cup Mustard, dijon
- 12 each Basil, fresh, leaves
- 1 each Parsley, fresh, bunch
- 12 each Garlic, cloves, fresh
- 2 tbsp Salt, Kosher
- 1 tbsp Pepper, black, ground
- 2 qt Oil, olive
Steps:
- Zest 12 lemons. Juice all the lemons.
- In the mixing bowl of a blender, combine the lemon juice, lemon zest, honey, apple cider vinegar, Dijon mustard, basil leaves, parsley, garlic cloves, salt and pepper. Puree on medium speed until smooth.
- While blender is running, slowly drizzle in the olive oil.
- Transfer the vinaigrette to an airtight container with lid. Store in the refrigerator.
- Whisk before serving as the oil may separate over time.
- Discard after 7 days.
Slowly adding the oil to the mixture will emulsify the vinaigrette, resulting in a smooth and consistent texture.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
HACCP Category:
Process #1 (No Cook)
Yield:
1 gallon
Portion Size:
2 tablespoons
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 142 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 13.7 | g |
| Sodium: | 113.6 | mg |
Tips:
Enjoy this vinaigrette on salads, as a marinade, or as a finishing sauce on roasted vegetables or proteins.
