Save Discover the bold and sophisticated flavors of this Black Currant Vinaigrette. This vibrant dressing perfectly balances the sharp, tart notes of unsweetened black currant juice with the smooth richness of extra virgin olive oil, creating a versatile addition to any salad or roasted vegetable dish.
Save With its deep color and complex taste, this European-style dressing is an effortless way to upgrade your meals. Whether you are preparing a simple weekday lunch or a dinner party salad, this glossy emulsion provides a tangy, fruity bite that enhances every leaf and grain.
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)
- 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 a smoother vinaigrette, strain the dressing through a fine mesh sieve to remove shallot pieces before serving. Ensure you whisk vigorously while adding the oil to create a stable, creamy emulsion.
Varianten und Anpassungen
If black currant juice is unavailable, you can substitute it with unsweetened pomegranate or cranberry juice. You may also experiment with different vinegars like apple cider vinegar for a slightly fruitier acidity.
Serviervorschläge
This dressing is delicious over mixed greens, spinach, goat cheese salads, or roasted beets. It also pairs exceptionally well as a finishing drizzle for grilled chicken or salmon.
Save This Black Currant Vinaigrette is a testament to how a few high-quality ingredients can create a world of difference in your cooking. Enjoy this vibrant, tart, and refreshing dressing on your favorite salads for a truly elevated culinary experience.
Recipe FAQs
- → What does black currant vinaigrette taste like?
The vinaigrette offers a vibrant tartness from the black currant juice, balanced by the richness of olive oil and slight sweetness from honey. The shallots and Dijon mustard add savory depth, creating a complex, tangy flavor profile that brightens fresh greens and vegetables.
- → Can I make black currant vinaigrette ahead of time?
Absolutely. This dressing keeps well in the refrigerator for up to one week when stored in a jar with a tight-fitting lid. Natural separation may occur—simply shake vigorously before each use to recombine the ingredients.
- → What can I substitute for black currant juice?
Pomegranate juice or cranberry juice work beautifully as alternatives, providing similar tartness and color. These substitutes maintain the vibrant acidity while offering slightly different flavor notes that still complement salads and roasted vegetables.
- → Is this vinaigrette suitable for special diets?
Yes, as written this dressing is vegetarian, vegan, gluten-free, and dairy-free. Always verify that your Dijon mustard brand is certified gluten-free if you have celiac disease or severe gluten sensitivity.
- → How can I adjust the consistency of the vinaigrette?
For a thicker dressing, reduce the olive oil slightly or add a bit more Dijon mustard. To thin it out, incorporate a teaspoon of water or additional citrus juice. Straining through a fine mesh sieve creates an exceptionally smooth texture without shallon pieces.