Blackberry Vinaigrette

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5 from 1 vote

This blackberry vinaigrette takes less than 5 minutes and will dress up all of your favorite summer salads.

Course sauce

Cuisine American

Prep Time 5

Cook Time 5

Servings tablespoons

Calories 58kcal

Author Beth Neels

Cost $4

Equipment

Ingredients

1 cup fresh or frozen blackberries see notes below
3 tablespoon blackberry vinegar can substitute white, apple cider, champagne white wine or white balsamic vinegar
2 tablespoon honey
1 tablespoon dijon mustard
1 tablespoon Onion grated
1 teaspoon garlic grated
½ teaspoon dried basil
salt and pepper to taste
1/4 cup olive oil see substitutions in recipe notes

US Customary - Metric

Instructions

Add blackberry vinegar, honey, onion, garlic, and salt and pepper to food processor.
1 cup fresh or frozen blackberries, 3 tablespoon blackberry vinegar, 2 tablespoon honey, 1 tablespoon dijon mustard, 1 tablespoon Onion, 1 teaspoon garlic, salt and pepper to taste
Process until smooth.
Stream in oil in a thin stream, with food processor running, until dressing is emulsified and frothy.
1/4 cup olive oil
Store in cruet, refrigerated for at least a couple months, up to about 6 months.
To use fresh berries, see notes below.

Notes

Makes about 3/4 cup (175ml).

If you don't have time to make the vinegar, just juice about 1 cup of blackberries, strain out seeds with a fine mesh sieve and use the juice with another vinegar.

Substitute white wine, champagne, apple cider, white, rice or white balsamic vinegar for blackberry vinegar, if desired.

Recipe for blackberry vinegar

Use a mild oil, such as; virgin olive oil, not extra virgin, canola, vegetable, corn, etc.

I use 3-4 grinds of fresh black pepper and about 1/4 teaspoon sea salt.

Store refrigerated for at least 6 months.

Do not freeze.

Nutrition