Black Currant Vinaigrette (Printable)

Vibrant tart dressing featuring black currant juice balanced with vinegar and olive oil. Ready in 5 minutes.

# Ingredient List:

→ 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
07 - 1 small shallot, finely minced
08 - 1/4 teaspoon sea salt
09 - 1/8 teaspoon freshly ground black pepper

# Steps:

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

# Expert Advice:

01 -
  • Striking visual appeal with a deep purple hue.
  • Perfectly balanced between tart berries and savory aromatics.
  • Whips up in just 5 minutes with simple pantry staples.
  • Naturally vegan, vegetarian, and gluten-free.
02 -
  • Drizzle the olive oil in a very slow, steady stream while whisking vigorously to create a perfect emulsion.
  • Store the dressing in the refrigerator to allow the shallot flavor to meld with the juice.
  • Always give the jar a good shake before use, as the natural ingredients may separate over time.
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