We visited Port Hardy in British Columbia, Canada, northeastern end of Vancouver Island and received this Blackberry Vinaigrette and recreated it
About 2 years ago, we visited Port Hardy and enjoyed dinner in a restaurant and then I ended up asking the Chef for this fabulous recipe, which he generously wrote down and also gave me an extra sample of the vinaigrette to take home (How lucky can one get). This is a base recipe. Play with the flavors till you have the taste you prefer.
I have made a lot of changes to the original recipe, so here we go with my version:
- 2 cups frozen blackberries (I used fresh)
- ½ cup white sugar
- ½ cup water
- Combine in a pot and cook well (±5-7 minutes) and let it cool down. (I kept mine lukewarm and then poured it into the NutriBullet – the large cup) and processed until liquefied.
- Apparently, you have to pass it through a fine-mesh strainer with a spatula, till NO seeds are left. (I did not strain it as the NutriBullet made it so fine, no need to strain).
- Add ½ cup lemon juice and zest of 1 lemon direct into the blender cup and 1 Tablespoon of Dijon mustard (for emulsifying, not flavor).
- Blend together and add ¾ cup EVOO (Extra Virgin Olive Oil) until desired consistency.
- You may wish to make use of less, but I like the creamy and silkiness and the texture with a ¾ cup EVOO
Source: Chef from Port Hardy
Prepared, tried, and tested Esme Slabs