Black Currant Vinaigrette Dressing (Printable)

A tart and vibrant vinaigrette featuring black currant juice, olive oil, and tangy vinegar to brighten dishes.

# 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
07 - 1 small shallot, finely minced
08 - 1/4 teaspoon sea salt
09 - 1/8 teaspoon freshly ground black pepper

# How To Make It:

01 - In a medium bowl, whisk together the black currant juice, vinegar, lemon juice, Dijon mustard, honey or maple syrup, minced shallot, salt, and pepper until well combined.
02 - Slowly drizzle in the olive oil while whisking continuously to emulsify the vinaigrette until fully incorporated.
03 - Taste and adjust seasoning, adding more salt, pepper, or sweetener as desired to achieve balanced flavors.
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 Tips:

01 -
  • It comes together in five minutes, yet tastes like you've been thinking about it all week.
  • The deep purple color makes even a plain green salad look like something special.
  • That mysterious black currant tang works on everything—greens, roasted vegetables, even grain bowls feel elevated.
02 -
  • If your dressing breaks and looks separated or grainy, it's not ruined—just start fresh with a clean bowl, whisk together one teaspoon of mustard with a splash of water, then slowly whisk in the broken dressing as if it were oil, and it will come back together.
  • The quality of your black currant juice matters more than you'd think, and unsweetened is essential because the sweetened versions will make this cloying rather than bright.
03 -
  • If emulsification seems intimidating, remember that even a slightly broken vinaigrette tastes wonderful—perfection matters far less than actually making it and enjoying it.
  • Keep your ingredients at room temperature before mixing, as cold oil emulsifies less easily than warm oil, which is a small detail that makes a surprising difference.
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