Save to Pinterest Brighten up your salad bowl with the intense, jewel-toned beauty of this Black Currant Vinaigrette. This elegant dressing balances the unique, tart flavor of black currant juice with the zing of red wine vinegar and the silky richness of extra virgin olive oil. It is a sophisticated addition to any meal, providing a vibrant pop of color and a complex berry profile that perfectly complements fresh greens and roasted vegetables.
Save to Pinterest Whether you are hosting a dinner party or simply looking to elevate your weekday lunch, this vinaigrette is a fantastic way to introduce bold fruit flavors without the artificial sweetness of store-bought dressings. The addition of finely minced shallots and Dijon mustard adds a layer of savory depth that ensures every bite is well-rounded and delicious.
Ingredients
- 1/4 cup (60 ml) black currant juice, unsweetened
- 2 tablespoons (30 ml) red wine vinegar or apple cider vinegar
- 1 tablespoon (15 ml) fresh lemon juice
- 1/3 cup (80 ml) extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, to balance tartness)
- 1 small shallot, finely minced (about 1 tablespoon)
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Step 1
- In a medium bowl, whisk together the black currant juice, vinegar, lemon juice, Dijon mustard, honey or maple syrup (if using), minced shallot, salt, and pepper until well combined.
- Step 2
- Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing.
- Step 3
- Taste and adjust seasoning, adding more salt, pepper, or sweetener if desired.
- Step 4
- Use immediately or transfer to a jar with a tight-fitting lid and refrigerate for up to 1 week. Shake well before each use.
Zusatztipps für die Zubereitung
For an exceptionally smooth vinaigrette, you can strain the finished dressing through a fine mesh sieve to remove the shallot pieces before serving. Ensure you use unsweetened black currant juice to maintain full control over the acidity and sweetness levels of the dressing.
Varianten und Anpassungen
If black currant juice is difficult to find, pomegranate or cranberry juice makes a wonderful substitute that provides a similar tartness. For a strictly vegan version, ensure you choose maple syrup as your sweetener instead of honey.
Serviervorschläge
This dressing is absolutely delicious over mixed greens, baby spinach, or salads featuring goat cheese and roasted beets. It also pairs wonderfully with roasted vegetables and provides a vibrant finish to grilled chicken or salmon.
Save to Pinterest With its bold color and refreshing taste, this Black Currant Vinaigrette is sure to become a staple in your kitchen. It's a simple yet powerful way to bring a touch of European flair and healthy, vibrant ingredients to your favorite salads and grain bowls.
Recipe FAQs
- → What does black currant vinaigrette taste like?
The vinaigrette features a bold tart flavor from black currant juice, balanced by the richness of olive oil and slight sweetness from optional honey. The shallot and Dijon mustard add depth while vinegar provides brightness.
- → How long does homemade vinaigrette last?
Store in a jar with tight-fitting lid in the refrigerator for up to 1 week. The olive oil may solidify when cold - simply bring to room temperature and shake well before using.
- → What can I substitute for black currant juice?
Pomegranate juice, cranberry juice, or tart cherry juice work well as substitutes. Each will alter the flavor profile slightly while maintaining the tart fruit character.
- → Is this vinaigrette suitable for special diets?
Yes, this dressing is vegetarian, vegan, and gluten-free as written. Always verify that your Dijon mustard brand is certified gluten-free if needed.
- → How do I fix a separated vinaigrette?
Simply whisk vigorously or shake in a sealed jar to re-emulsify. If separation persists, add a small drop of mustard and whisk while slowly drizzling in a teaspoon of water.