1 centiliter garlic
1/2 teaspoon dijon-style mustard
1/4 cup basil or tarragon vinegar
2/3 cup basil olive oil or olive oil
1 cup loosely packed fresh basil,
1 rinsed and spun dry
In a blender blend the garlic, the mustard, the vinegar, and salt to taste; add the oil and basil, and blend the mixture until it is emulsified. Serve the vinaigrette over sliced tomatoes or with grilled scallops or other seafood. Makes about 1 cup.
