Black Currant Vinaigrette (Print Version)

Bold tart dressing featuring black currant juice, vinegar, and olive oil for drizzling over salads and vegetables.

# 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, optional
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 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 seasoning, adding more salt, pepper, or sweetener if desired 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.

# Expert Tips:

01 -
  • It's ready in five minutes, which means you can dress a salad with something far more interesting than basic vinaigrette without extra effort.
  • The black currant brings a sophisticated tartness that makes simple greens or roasted vegetables taste like restaurant-quality food.
  • It keeps in the fridge for a week, so you can shake it up and drizzle it over whatever needs brightness.
02 -
  • Whisking the oil in slowly is non-negotiable—rush it and you'll end up with a broken, separated mess that no amount of whisking will fix.
  • Fresh black currant juice makes a difference; if you find yourself with a concentrate, dilute it properly or it will taste medicinal rather than fruity.
03 -
  • Always taste on actual lettuce or vegetables rather than off a spoon—flavors behave differently in your mouth once they hit food.
  • Make this dressing just before serving for maximum vibrancy, though it keeps beautifully in the fridge and actually deepens in flavor over a day or two.
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