PANTRYFLEX

blend · vinaigrette

NATIONAL AWARD WINNERPrep 10 min

Glassbench Basil

Independent adaptation of a publicly published Bobby Flay recipe. Not affiliated with, sponsored by, or endorsed by Bobby Flay.

Bobby Flay's Glassbench Basil, from the published recipe.

Ratio

Ratio by volume: White Wine Vinegar 60 ml, Honey 15 ml, Olive Oil 120 ml
White Wine Vinegar 60 mlHoney 15 mlOlive Oil 120 ml

Ingredients

  • Basil — 1/2 cup fresh leaves (15 g)
  • White Wine Vinegar — 1/4 cup (60 ml)
  • Honey — 1 Tbsp (15 ml)
  • Salt — to taste
  • Pepper — to taste
  • Olive Oil — 1/2 cup (120 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Glassbench Basil wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 3 national awards

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Provenance

Southwestern American grill chef; James Beard Rising Star and National TV Cooking Award. Mesa Grill (New York, closed) and Bobby's Burger Palace among branded kitchens; Food Network host.

Originally published as Basil Vinaigrette.

Adapted from a Bobby Flay recipe (Bobby Flay / Food Network).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Bobby Flay / Food Network (published as “Basil Vinaigrette”). Full citation lives in Provenance.

Companion jar