Why You Must Add Olive Oil Last: The Emulsification Trick Behind This Fresh Basil Vinaigrette
Chef Brian walks through a homemade basil salad dressing using fresh basil, white vinegar, garlic, honey, Parmesan, and extra virgin olive oil. The video emphasizes the science of emulsification — explaining why oil must be added last and slowly to prevent separation. Great for home cooks looking to ditch store-bought dressings.
6:33
#quick recipe #garlic #emulsification #salad #homemade dressing #fresh basil #vinaigrette #honey #chiffonade #vegetarian #gluten-free
More Sauces & Condiments Videos
The Exact Two-Ingredient Trick Behind Benihana's Famous Garlic Butter
Two Secret Ingredients That Make Benihana's Diablo Sauce Actually Authentic
Nut-Free Vegan Pesto Using Pumpkin Seeds and Nutritional Yeast Instead of Parmesan
Toast, Grind, Blend: How to Make North African Harissa from Scratch in Minutes
🧾 Ingredients
- 1fresh basil
- 2white vinegar (1/3 cup)
- 3extra virgin olive oil (1 cup)
- 4garlic (2 cloves)
- 5kosher salt (1 tablespoon)
- 6black pepper (1/2 tablespoon)
- 7honey (3/4 tablespoon)
- 8red chili flakes (dash)
- 9water (1 tablespoon)
- 10Parmesan cheese (1 tablespoon)
AdvertisementMedium Rectangle · 300×250