Black Currant Vinaigrette (Printable)

Tangy European-style dressing featuring bold black currant flavor balanced with vinegar and premium olive oil.

# 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

# Step-by-step 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 olive oil while whisking continuously to emulsify the dressing and create a cohesive vinaigrette.
03 - Taste and adjust seasoning by adding additional salt, pepper, or sweetener as desired to achieve balanced flavor.
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 Advice:

01 -
  • Unique Flavor: The tartness of black currant juice provides a refreshing alternative to standard vinaigrettes.
  • Quick and Easy: Requires only 5 minutes of preparation with no cooking needed.
  • Diet-Friendly: Naturally vegan, vegetarian, and gluten-free, making it suitable for almost any guest.
02 -
  • Emulsification: Add the olive oil in a very slow, steady stream while whisking constantly to ensure the dressing is fully emulsified and smooth.
  • Storage: Keep the vinaigrette in a jar with a tight-fitting lid and refrigerate it; it will stay fresh for up to one week.
  • Preparation: The ingredients may separate while sitting, so be sure to shake the jar well before each use.
Return