Le­mon Vinai­grette

Austin American-Statesman - - FOOD & LIFE -

2 Tbsp. white wine vine­gar 2 Tbsp. fresh le­mon juice tsp. raw cane sugar or honey clove gar­lic, smashed with flat side of knife and chopped fine Gen­er­ous pinch of sea salt, or more to

taste Fresh ground pep­per 1⁄4 cup good-qual­ity ex­tra vir­gin olive oil 6-8 sweet basil leaves, torn into small pieces

Com­bine all in­gre­di­ents ex­cept oil and basil. Grad­u­ally whisk in oil. Then stir in basil leaves and set aside.

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