Black Currant Vinaigrette (Printable)

Tart and vibrant dressing blending black currant juice with vinegar and olive oil for salads.

# What You Need:

→ Liquid Base

01 - 1/4 cup black currant juice, unsweetened
02 - 2 tablespoons red wine vinegar or apple cider vinegar
03 - 1 tablespoon fresh lemon juice

→ Oils

04 - 1/3 cup extra virgin olive oil

→ Flavorings

05 - 1 teaspoon Dijon mustard
06 - 1 teaspoon honey or maple syrup, optional
07 - 1 small shallot, finely minced
08 - 1/4 teaspoon sea salt
09 - 1/8 teaspoon freshly ground black pepper

# Directions:

01 - In a medium bowl, whisk together black currant juice, vinegar, lemon juice, Dijon mustard, honey or maple syrup if using, minced shallot, salt, and pepper until well combined.
02 - Slowly drizzle in the extra virgin olive oil while whisking continuously to create an emulsified vinaigrette.
03 - Taste and adjust seasoning, adding more salt, pepper, or sweetener as desired.
04 - Use immediately or transfer to a jar with a tight-fitting lid and refrigerate for up to 1 week. Shake well before each use.

# Expert Suggestions:

01 -
  • It tastes like something from a fancy restaurant but takes five minutes and three ingredients you probably already have.
  • The tartness wakes up tired salads and roasted vegetables in ways that regular vinaigrettes never quite manage.
  • It's naturally vegan, gluten-free, and makes you feel like you're doing something sophisticated when really you're just whisking in a bowl.
02 -
  • Don't skip the slow drizzle of oil—rushing this step results in a broken, separated dressing that never quite comes together no matter how much you whisk afterward.
  • If your dressing seems too thin, you probably didn't whisk long enough during the emulsification—go back and whisk for another minute and watch it transform.
03 -
  • If you want an even silkier dressing, strain it through a fine mesh sieve after whisking to remove all the shallot pieces—it looks more refined on a plate at dinner parties.
  • The magic happens in the slow oil drizzle—rushing this turns your vinaigrette into a separated mess, but taking your time creates something creamy and luxurious.
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