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1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth.
In Western culture, there are two basic types of salad dressing: Vinaigrettes based on a mixture ( emulsion ) of olive or salad oil and vinegar and variously flavored with herbs , spices , salt, pepper, sugar, and other ingredients such as poppy seeds or ground Parmesan cheese [ 1 ]
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Vinaigrette (/ ˌ v ɪ n ɪ ˈ ɡ r ɛ t / VIN-ig-RET, French: [vinɛɡʁɛt] ⓘ) is made by mixing an edible oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, [1] but can also be used as a marinade.
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Make sure to taste the vinaigrette with a hint of whatever you plan to use it on. If you're making a salad , dip a leaf into the dressing to test it, and if needed, add salt and pepper to taste.
In American cuisine, Italian dressing is a vinaigrette-type salad dressing that consists of water, vinegar or lemon juice, vegetable oil, chopped bell peppers, sugar or corn syrup, herbs and spices (including oregano, fennel, dill and salt) and sometimes onion and garlic. The creamy Italian variant adds milk products and stabilizers. [1]
1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth.