Black Currant Vinaigrette (Printable Version)

Tart and vibrant black currant dressing balanced with vinegar, olive oil, and Dijon mustard. Ready in 5 minutes.

# What You 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 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 create a stable emulsion.
03 - Taste and adjust seasonings, adding more salt, pepper, or sweetener as desired to balance the tartness.
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 comes together in five minutes, which means you're never more than a whisker away from elevating whatever salad is sitting in front of you.
  • The black currant juice gives this a sophisticated, unexpected depth that makes people ask what's in it before they even taste it.
  • One batch lasts a week in the fridge, so you've always got something ready when dinner inspiration strikes.
02 -
  • If your dressing breaks or looks separated and grainy, don't throw it away—start with a fresh teaspoon of mustard in a clean bowl, whisk it with a splash of the broken vinaigrette, and slowly add the rest while whisking, essentially re-emulsifying the whole thing.
  • Black currant juice can be hard to find in some places, but it's worth seeking out in the juice aisle of better grocery stores, at farmers markets, or online, because the flavor is so distinctive and worth the small effort.
03 -
  • The temperature of your ingredients matters more than people think—if everything is room temperature, the emulsion comes together more willingly and stays stable longer.
  • If you find yourself with extra shallot that's too strong, you can soak it in a little cold water for a few minutes before mincing it to mellow the bite.
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