Ingredients (~14 servings)
- 1 cup extra-virgin olive oil
- 1/3 cup oil-packed sun-dried tomatoes, drained and packed tight
- 4 1/2 tablespoons apple cider vinegar
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons honey
- 1 tablespoon Italian seasoning
- 5-6 fresh basil leaves
- 3 tablespoons water (start here, you will likely need more)
- Salt and black pepper to taste
Combine the Base Ingredients
Combine the olive oil, sun-dried tomatoes, apple cider vinegar, balsamic vinegar, lemon juice, honey, Italian seasoning, basil, and the initial 3 tablespoons of water in a wide-mouth mason jar or a tall blending cup.
Use a container that is just barely wider than the head of your immersion blender. This forces the oil through the blades efficiently to ensure a tight emulsion.
Emulsify the Dressing
Stick the immersion blender all the way to the bottom. Turn it on high and slowly pull it up through the oil.
The mixture will instantly shift from dark, separated oil to a creamy, opaque orange. Pulse the blender up and down for ~30-45 seconds; you want the tomatoes completely pulverized so no large chunks clog the pour.
Adjust Texture and Seasoning
Check the texture. Sun-dried tomatoes are fibrous, so this mixture often starts out thick – almost like a pesto.
Add more water, one tablespoon at a time, until the dressing pours easily off a spoon.
Once the texture is right, taste it. Add salt and black pepper to taste. If the acid is too sharp, add a teaspoon more honey; if it feels too heavy or oily, add a splash more lemon juice.
Store in the refrigerator for up to 10 days. The oil will solidify slightly when cold, so let the jar sit on the counter for ~10 minutes before using.
Sun-Dried Tomato Vinaigrette
Ingredients
Ingredients (~14 servings)
- 1 cup extra-virgin olive oil
- 1/3 cup oil-packed sun-dried tomatoes drained and packed tight
- 4 1/2 tablespoons apple cider vinegar
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons honey
- 1 tablespoon Italian seasoning
- 5-6 fresh basil leaves
- 3 tablespoons water start here, you will likely need more
- Salt and black pepper to taste
Instructions
- Combine olive oil, sun-dried tomatoes, vinegars, lemon juice, honey, Italian seasoning, and basil in a tall blending cup.
- Insert immersion blender to bottom of mixture and blend on high, slowly pulling upward.
- Pulse for 30-45 seconds until tomatoes are completely pulverized.
- Add water one tablespoon at a time to reach desired pouring consistency.
- Season with salt and pepper to taste, adjusting with honey or lemon juice as needed.
