Black Currant Vinaigrette (Printable)

Tangy black currant dressing with vinegar and olive oil, ideal for fresh salads and roasted 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, 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 bowl, whisk together black currant juice, vinegar, lemon juice, Dijon mustard, honey or maple syrup if using, minced shallot, salt, and pepper until well combined.
02 - Slowly drizzle in the extra virgin olive oil while whisking continuously to create a properly emulsified vinaigrette.
03 - Taste the dressing and adjust seasoning as needed, adding more salt, pepper, or sweetener 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 Tips:

01 -
  • Incredibly quick to prepare with only 5 minutes of prep time.
  • A unique, tart flavor profile that stands out from basic vinaigrettes.
  • Naturally vegan, vegetarian, and gluten-free.
  • Striking purple hue that makes any salad look professional.
02 -
  • Store the vinaigrette in a glass jar with a tight lid; it keeps well for up to one week in the refrigerator.
  • Always shake the jar well before each use as natural separation will occur over time.
  • Adjust the amount of honey or maple syrup to find your perfect balance of tart and sweet.
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