Blackberry Vinaigrette Recipe

Enjoy the refreshing flavors of this Blackberry Vinaigrette, a balanced blend of fresh blackberries, citrusy lemon, and a hint of sweetness. This rich dressing adds a burst of color and a delightful fruity note to your salads, making every bite a refreshing experience. Drizzle it over mixed greens, roasted vegetables, or even grilled meats for a gourmet touch that’s as beautiful as it is delicious.

Ingredients for Blackberry Vinaigrette

• Fresh Blackberries: Provide a fruity base and natural sweetness.
• Hazelnut or Almond Oil: Acts as the base, giving a smooth consistency, and rich flavor.
• Lemon Juice: Adds a refreshing acidity that balances the sweetness, and helps preserve color.
• Mustard: Acts as an emulsifier, helping to blend the oil and lemon juice together.
• Black Pepper: Adds a hint of spice, enhances, and adds depth of flavor.

Blackberry Vinaigrette Recipe

• 1 cup (147g) organic fresh blackberries
• 1/4 -1/3 cup (60-79ml) neutral oil (hazelnut, walnut or almond oil)
• 2 tablespoons (30ml) freshly squeezed lemon juice (not bottled)
• 1 teaspoon (5g) Dijon mustard or regular mustard
• Dash of ground four-blend or black pepper, to taste

Recommended Equipment

• A High-Powered Blender with a small-sized blender container.
• Airtight Glass Jar: To store vinaigrette and preserve its freshness for extended use.

How to Make Blackberry Vinaigrette

Prepare the Blackberries:  Wash the blackberries thoroughly and pat them dry. Choose fresh, plump shiny, sweet, and not overripe.

Blend the Base: Place the blackberries, freshly squeezed lemon juice (not bottled) for the best flavor, Dijon mustard, and a few cracks of four-blend peppers in a blender. Blend until the blackberries are smooth and the mixture is well combined, speed #5.

Tip Spiciness: “Four-Blend” pepper is milder and less spicy than black pepper.

Incorporate the Oil: While the blender is running on low speed #1, slowly drizzle in the oil. Continue blending until the oil is fully incorporated and the vinaigrette is smooth and emulsified.

Tip Neutral Oil: Use any light, neutral-flavored oil like hazelnut, walnut or almond.

Taste and Adjust: Taste the vinaigrette and adjust the black pepper or lemon juice to suit your taste.

Tip Emulsification blends oil and acidity into a stable mixture, preventing separation.

Strain (Optional): If you prefer a smoother vinaigrette, strain the mixture through a fine mesh sieve to remove the blackberry seeds.

Store and Serve: Transfer the vinaigrette to a jar or airtight container. Store in the refrigerator for up to a week. Shake well before serving.

You May Also Like…

• Strawberry Chia Seed Vinaigrette Recipe
• Citrus Balsamic Vinaigrette Recipe
• Blackberry Arugula Salad Recipe