Name: Homemade Blackberry Vinaigrette (My Way)
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Ingredients: 2 cups blackberries (I used fresh, but frozen works too); ½ cup white sugar; ½ cup water; ½ cup lemon juice; Zest of 1 lemon; 1 tablespoon Dijon mustard (this helps it all blend, it won’t taste mustardy); ¾ cup extra virgin olive oil (use less if you prefer it lighter)

Description

This simple Blackberry Vinaigrette recipe uses just a few ingredients and blends into something silky and delicious. It’s a fun way to add something fresh to your kitchen. What’s your go-to salad topping?

Ingredients

Units Scale

2 cups blackberries (I used fresh, but frozen works too)
1/2 cup white sugar
1/2 cup water
1/2 cup lemon juice
Zest of 1 lemon
1 tablespoon Dijon mustard (this helps it all blend, it won’t taste mustardy)
3/4 cup extra virgin olive oil (use less if you prefer it lighter)

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Instructions

Toss the blackberries, sugar, and water into a saucepan.
Let it cook on medium heat for about 5–7 minutes.
You want the berries to break down and release their juice.
Let it cool a bit (warm is fine, just not boiling), then pour it into a blender or NutriBullet.
Blend until it’s totally smooth.
If your blender can’t break down the seeds well, you might want to pour it through a fine mesh strainer. I didn’t need to; mine came out perfectly smooth.
Add the lemon juice, lemon zest, and Dijon mustard straight into the blender.
Blend again to mix it all up.
Slowly pour in the olive oil while blending, until the dressing is creamy and silky.
I used the full ¾ cup because I love the texture, but you can add less if that’s more your style.
Use this on salads, grilled chicken, roasted veggies, anything that needs a pop of bright, berry goodness.
Once you try it, store-bought dressings just won’t cut it.

Notes

Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes