1 cup fresh basil leaves
1/2 cup chopped peppercorn
1/2 cup water
1 stalk celery
1 bay leaf
1 tablespoon hot water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 teaspoon dried thyme
3/4 teaspoon dried basil flakes
1 small garlic clove, chopped
In a large bowl, combine basil, peppercorn, 1/2 cup water, celery, 1/2 teaspoon salt and 1/2 teaspoon ground black oz.
Heat olive oil in a large skillet over medium heat, and saute celery and bay leaf until tender. Stir in 3/4 cup hot water, salt and pepper, then reduce heat to medium low and simmer for 3 hours, or until all vegetables are tender.
Viniagrette is a beautiful mixture of flavors. I would give it more flavor in my tomato sauce. The only reason I gave it a four star rating is that if I do not have fresh basil, I sub 1 tsp dried basil. It finally something I can eat properly knowing that it is homemade and that I will use it.
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