Black Currant Vinaigrette (Print Version)

A vibrant tart dressing blending black currant juice with vinegar and olive oil for salads and vegetables.

# 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 mixing bowl, whisk together black currant juice, vinegar, lemon juice, Dijon mustard, honey or maple syrup if using, minced shallot, salt, and black pepper until thoroughly combined.
02 - Slowly drizzle extra virgin olive oil into the bowl while whisking continuously to create a properly emulsified vinaigrette.
03 - Evaluate the balance of flavors and adjust salt, pepper, or sweetener as needed to achieve desired taste profile.
04 - Use immediately as a dressing, or transfer to a jar with a tight-fitting lid and refrigerate for up to one week. Shake well before each use.

# Expert Tips:

01 -
  • Takes only 5 minutes to prepare with zero cooking time.
  • Features a unique, tart, and fruity profile that stands out from standard dressings.
  • Naturally accommodates vegetarian, vegan, and gluten-free diets.
02 -
  • Drizzle the olive oil very slowly while whisking vigorously to achieve a thick, stable emulsion.
  • Use unsweetened juice to ensure the dressing isn't overly sweet, allowing you to control the balance with honey or maple syrup.
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