Black Currant Vinaigrette (Printer view)

Tangy black currant dressing with vinegar and olive oil, ideal for salads and vegetables.

# What You'll 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
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 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 a proper emulsion and achieve a cohesive dressing.
03 - Taste the vinaigrette and adjust seasoning by 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 1 week. Shake well before each use.

# Expert Suggestions:

01 -
  • It transforms ordinary salads into something restaurant-worthy without any fussing or cooking.
  • The tartness means you can use less salt and still feel like you're eating something bold and sophisticated.
  • It keeps for a week, so one five-minute effort rewards you across multiple meals.
02 -
  • Don't rush the oil addition—I learned this the hard way when I poured half the bottle in at once and ended up with a separated, broken mess that no amount of whisking could fix.
  • Taste before you bottle it—I once made a batch with a shallot that had gone slightly off, and it was an expensive mistake in terms of ingredients wasted and salads ruined.
03 -
  • Always shake or whisk before using if it's been sitting—the oil and vinegar naturally separate over time, and that's completely normal and nothing to worry about.
  • If you're serving this at a dinner party, make it thirty minutes before and let it sit at room temperature so the flavors have a chance to marry and mellow together.
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