Citrus & basil vinaigrette
The citrus base
- 230 g orange juice
- 60 g honey
- 250 g apple juice
- 60 g sugar
- 20 g basil leaves
- 15 g verbena leaves
The basil oil
- 30 g basil leaves
- 150 g neutral oil I use sunflower or grape seed oil
The citrus base
Mix the orange juice with the honey, the apple juice, the sugar, the basil leaves and the verbena leaves. Then blend it till smooth. Blend it until there are no more green spots.
Now pass the broth through a fine sieve. Do this into a bowl that’s sitting in a ice bath. You want the broth to cool down as fast as possible to prevent it from turning brown.
The basil oil
Mix the basil leaves with the neutral oil. Then blend it till the temperature of the oil is 65 °C. It will heat up from the friction.
Once that’s done let it drain on a super fine sieve or a sieve that’s lined with a kitchen paper. Do this in your fridge so the color doesn’t turn brown.
Now to finish the vinaigrette mix 3 parts of the broth with 1 part of the basil oil. Then just give it a quick mix before it’s ready to be served.
