Recipe information
Yield
makes about 1 cup
Ingredients
1/4 cup rice vinegar
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 teaspoon dried basil
1 tablespoon plus 1 1/2 teaspoons sugar
1/2 cup neutral-flavored cooking oil, such as canola or soybean
Preparation
Step 1
Whisk together the vinegar, lemon juice, salt, black pepper, basil, sugar, and oil.
Make Ahead
Step 2
The vinaigrette will keep for up to 7 days in the refrigerator.
