Black Currant Vinaigrette (Print)

Vibrant tart dressing with black currant, vinegar, and olive oil. Perfect for salads and vegetables.

# Ingredients:

→ 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

# Instructions:

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 proper emulsion and achieve a cohesive dressing.
03 - Taste the vinaigrette and adjust seasoning as needed, adding more salt, pepper, or sweetener to achieve desired balance.
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.

# Pro Tips:

01 -
  • This dressing tastes more complex and elegant than the five minutes it takes to make it.
  • Black currant has this natural tartness that makes everything taste fresher without needing extra acid.
  • It works equally well on delicate greens or hearty roasted vegetables, so you're never stuck with just one way to use it.
02 -
  • Don't skip the slow drizzling of oil; I learned this the hard way when I poured too fast and ended up with separated dressing that no amount of whisking could fix.
  • The mustard is essential here because it holds everything together and prevents the dressing from breaking apart, so don't leave it out thinking it's optional.
  • Black currant juice varies wildly in tartness between brands, so taste as you build and adjust sweetness accordingly.
03 -
  • If you want a completely smooth dressing without visible shallot pieces, pour it through a fine mesh sieve after whisking; the flavor stays the same but the texture becomes more refined.
  • Make this dressing in a jar if you're planning to store it; you can skip the bowl entirely and shake everything together, then just add more shaking power to the final emulsion step.
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