In response to a request for the basil vinaigrette dressing recipe, attached are two recipes: one in the quantities that the OEG makes this recipe, and a second version that I scaled down some time ago for a customer.
This is our house dressing and I think it is quite good
By the way, a number of standard/regular Clyde's and OEG recipes are rotated through the clyde's website: www.clydes.com. Check it out for Clyde's Chili, White Bean Chicken Chili (made famous by a published request from B.Streisand and A.Franklin), Crab-Artichoke Dip and lots of other favorites.
In any event, hope this recipe becomes your "house" dressing too.
Martin
OEG Basil Vinaigrette
As made at the Ebbitt
1 gallon chopped shallots
3 cups chopped garlic
4 bunches parsley
4 bunches basil (leaves only)
1 quart lemon juice
1 gallon light vegetable oil
2 gallon Extra Virgin Olive Oil
2 gallon Balsamic vinegar
2 cups Cider Vinegar
3 cups Soy Sauce about 1/2 cup Fennel seeds about 1/2 cup Red pepper flakes about 1/2 cup salt
2 cups Sugar
Combine all ingredients.
Dressing better if made the day before use.
Old Ebbitt Grill Basil Vinaigrette
Scaled for Home Preparation
2 cups minced shallots (about 15)
3 T minced garlic (about 3 cloves)
1/2 bunch parsley (washed, stemmed, minced)
1/2 bunch basil (leaves only, minced)
1/2 cups lemon juice
2 cups vegetable oil (Wesson)
1 quart Extra Virgin Olive Oil
1 quart balsamic vinegar
1/4 cup cider vinegar
3 T soy sauce
1 T fennel seeds
1 T red pepper flakes
1 T kosher salt
2 T sugar
Combine all ingredients; one could cuisinart the mix, but would lose the whole fennel seeds and pepper flakes.
