Black Currant Vinaigrette (Printable format)

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

# What You’ll Need:

→ Liquid Base

01 - 1/4 cup unsweetened black currant juice
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 (about 1 tablespoon)
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 if using, minced shallot, salt, and pepper until thoroughly blended.
02 - Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified dressing.
03 - Taste the vinaigrette and adjust seasoning as needed, adding more salt, pepper, or sweetener to balance flavors.
04 - Use immediately over salad, 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 -
  • The vibrant purple color makes any salad feel instantly elegant
  • Tart and tangy with just enough sweetness to balance everything perfectly
02 -
  • Room temperature ingredients emulsify better than cold ones straight from the fridge
  • If the dressing separates after refrigeration, let it sit at room temperature for 10 minutes then whisk vigorously
03 -
  • Make a double batch during summer when fresh greens are abundant and tomatoes are at their peak
  • A tiny pinch of smoked paprika adds an unexpected layer that pairs wonderfully with the currant flavor
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