Sun Dried Tomato Vinaigrette

½ cup sun dried tomato pieces (use sun dried tomatoes in oil or homemade Sun Dried Tomatoes)

¼ cup aged Modena Balsamic vinegar

½ cup water (2-3 tablespoons more if needed to reach desired consistency)

2 teaspoons Dijon mustard

¼ cup fresh basil leaves

¾ cup extra-virgin olive oil

½ teaspoon each sea salt and freshly cracked black pepper

Add the mustard, Balsamic vinegar, water, basil and sun dried tomatoes to a blender. Blend for about 30 seconds until the mixture is smooth. Turn motor off and scrape down the sides.
With the blender on low, slowly pour the olive oil into the vinaigrette for about 10-20 seconds until it's well emulsified. If the consistency is too thick, add 2-3 more tablespoons of water to thin it out a bit.
Season with salt and pepper.
Transfer vinaigrette to an airtight container or mason jar with a lid and refrigerate for up to 1 week.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥗Vinaigrette

Cuisine🇮🇹Italian

Occasions📆Everyday🥗Salad Dressing

Season🔁Year-round

DifficultyVery Easy ⏰ 10m