1 Tbsp + 1 tsp sherry vinegar (not sherry cooking wine!) or red wine vinegar (start with ½ Tbsp if you prefer less tangy/tart, you can always add more)
2 tsp honey
1 tsp old style grainy dijon mustard (I like Maille)
½ tsp salt (or to taste)
fresh cracked pepper to taste
Instructions
Place all ingredients in food processor or blender and blend until smooth (I don't go as far as velvet smooth, I like seeing traces of basil flecks, but up to you!) stopping to scrape down the side as needed.
Taste the vinaigrette and make any adjustments desired - sweet, salty, sour, etc.
If the mixture is a little thicker than you'd like, simply add a small amount of water incrementally (or oil as preferred) until desired consistency is achieved.
Transfer vinaigrette to a serving vessel or store in an airtight container in fridge - it should last well in fridge for a week or longer.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2021/05/lemon-basil-vinaigrette.html