Recipe: Orange basil vinaigrette
Medically reviewed on July 3, 2017.Serves 8
Vinaigrettes are blends of oil and vinegar. This version uses extra-virgin olive oil and white wine vinegar.
- 2 cups orange juice
- 2 tablespoons cornstarch
- 1/3 cup white wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons dried basil or 1 tablespoon fresh basil
- 2 teaspoons extra-virgin olive oil
In a small saucepan, combine the orange juice and cornstarch. Heat to boiling, stirring constantly. Boil for about 1 minute. Pour into a bowl or jar and refrigerate until cold.
When the orange juice mixture is well-chilled, add the vinegar, mustard, basil and olive oil. Whisk until well-blended. Serve immediately or cover and refrigerate until needed.
Nutritional Analysis (per serving)
|Serving Size||About 1/3 cup|
|Monounsaturated Fat||1 g|
|Total Fat||1 g|