Blackberry Vinaigrette Recipe
American · Condiment · 10 min total
A vibrant and tangy vinaigrette made with fresh blackberries, perfect for drizzling over salads, grilled vegetables, or as a marinade.
10
min prep
min prep
8
servings
servings
90
kcal/serving
kcal/serving
Ingredients
- 1/2 cup fresh blackberries
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 small shallot, minced
- Salt and freshly ground black pepper to taste
Instructions
- In a blender or food processor, combine blackberries, olive oil, red wine vinegar, honey, Dijon mustard, and minced shallot.
- Blend until smooth, about 30 seconds.
- Season with salt and pepper to taste, then blend briefly to combine.
- Strain through a fine-mesh sieve to remove seeds, pressing with a spatula to extract as much liquid as possible. Discard seeds.
- Transfer to a jar or bottle and refrigerate until ready to use. Shake well before serving.
Tips
- For a sweeter vinaigrette, add an extra teaspoon of honey.
- Store in the refrigerator for up to 1 week.
- Let come to room temperature and shake before using.
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