Black Currant Vinaigrette (Printable Version)

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

# Components:

→ 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

# Preparation steps:

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 well combined.
02 - Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing into a cohesive vinaigrette.
03 - Taste and adjust seasoning, adding more salt, pepper, or sweetener if desired to achieve balanced acidity and flavor.
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 Advice:

01 -
  • It transforms boring greens into something that tastes elegant without any fancy technique or fuss.
  • The tartness of black currant is bold enough to actually stand up to hearty vegetables and grains, not just delicate lettuces.
02 -
  • If you add the oil too fast, the dressing breaks and refuses to emulsify—I learned this the hard way and ended up with a separated mess that looked like a science experiment gone wrong.
  • Straining out the shallot pieces through a fine mesh sieve transforms this from homemade-looking to restaurant-looking, which is worth the extra thirty seconds if you care about presentation.
03 -
  • Room temperature ingredients emulsify better than cold ones, so let everything sit out for five minutes before whisking if your kitchen is chilly.
  • If you accidentally add the oil too quickly and the dressing breaks, start over with a fresh bowl, a clean whisk, and add the broken mixture to the new base drop by drop—it usually comes back together.
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