Black Currant Vinaigrette

# 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

# 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 seasoning, adding more salt, pepper, or sweetener as desired to achieve balanced 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 simple greens into something restaurant-worthy in literally five minutes, no cooking required.
The black currant juice gives you a color and flavor that feels special, almost luxurious, without any fussy techniques.
Once you nail this, you'll find yourself drizzling it on everything from roasted vegetables to grain bowls to grilled fish.

02 -

If your dressing breaks or looks separated, don't panic—just start fresh with a clean bowl, whisk in a fresh teaspoon of Dijon mustard, then slowly whisk in your broken dressing as if it were the oil. It'll come back together.
Straining the shallot out through a fine mesh sieve gives you an elegantly smooth dressing, but leaving it in adds rustic texture and subtle flavor bursts—there's no wrong choice here.

03 -