1 cup balsamic vinegar
2 teaspoons fresh minced garlic
1/2 tablespoon smooth Dijon mustard
scant teaspoon coarse ground black pepper
1 tablespoon table salt
1/2 teaspoon cayenne pepper
2 teaspoons whole dry thyme leaves
2 teaspoons whole oregano leaves
3 cups light olive or canola oil
4 tablespoons roughly chopped fresh basil
Place
all ingredients except oil and basil in a blender, food processor, or
stand mixer bowl with balloon whip. Turn on low speed and slowly
drizzle in oil until all has been added. Turn off blender and add the
basil. Turn blender on low speed just until basil is blended evenly.
Place in storage container and refrigerate until serving. Makes 4 cups.
