Blackcurrant Vinaigrette

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blackcurrant vinaigrette in a glass cup

A seasoned chef, at the peak of his career, once told me, “anyone can cook a steak, but putting together an amazing salad is a skill.” Why? I would say it’s all in the dressing. A complex and abundantly flavorful dressing is challenging to achieve. The balance between salt, fat, and acid is imperative to create an amazing dressing.

Our fresh, bright, and flavorful blackcurrant vinaigrette strikes just that balance. It is softly sweet with punches of acidity from the lemon juice, blackcurrant vinegar, and balsamic vinegar.


Three Parts Olive Oil and One Part Vinegar

The ratio of olive oil to vinegar is of prime importance when mastering a vinaigrette. The classic French-style vinaigrette requires a ratio of three parts extra virgin olive oil to one part vinegar. I like a tiny bit more acidity in my vinaigrettes, so I will add a squeeze of lemon or a splash of a different kind of vinegar to brighten the bite. Apart from this modification, I stick to a classic French style.

oil and vinegar in a bowl

Mince the Shallots

A salad or dressing composed of large slices of raw onion produces a sharp and bitter flavor. Alternatively, shallots possess a softer, more palatable taste, even when served raw. Hence, shallots are primarily used as a staple in a French-style vinaigrette. Mince the shallots to avoid an unpleasing bite.

The “ciseler technique” is the best method to mince shallots. Watch this video to learn this technique.

blackcurrant vinaigrette in a bowl

A Smooth vs. Crunchy Dressing

In many French restaurants, you will find a French-style vinaigrette strained of its solids, including the shallots. Comparatively, in many households, the home chef skips the strain. Shallots add a bit of crunch to every bite. Additionally, we advocate for less waste at Savory Suitcase, so our recipe excludes the straining process. However, if you don’t crave the shallots’ crunch in your salad, you may choose to strain the vinaigrette before serving.

pouring blackcurrant vinaigrette onto a salad


If you have leftover dressing from our recipe, you may store it in an airtight container in the fridge for 1 to 2 days. Bring the vinaigrette to room temperature before serving it. Toss up another salad or drizzle it over a filet of fish.

blackcurrant vinaigrette in a glass cup
Blackcurrant Vinaigrette
Fall in love with French-style vinaigrettes with our fresh, bright, and flavorful blackcurrant vinaigrette. Breathe life back into your starter salads!
Prep Time 10 mins
Rest Time 1 hr
Total Time 1 hr 10 mins
Course Vinaigrette
Cuisine French
Servings 4
Calories 104 kcal


  • 3 tbsp olive oil
  • 1 tbsp blackcurrant vinegar
  • 1/2 tbsp aged balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 shallot minced
  • 1 tsp honey
  • 1/2 tsp Herbes de Provence
  • 1/4 tsp salt


Mince the Shallots

  • Mince the shallots using the ciseler technique. View the instruction video above in the "Need-to-Know" section.

Whisk the Vinaigrette

  • Pour olive oil, blackcurrant vinegar, and balsamic vinegar into a mixing bowl.
  • Whisk in shallots, Dijon mustard, Herbes de Provence, salt, and ground pepper.
  • Squeeze lemon into the mixing bowl and add honey. Whisk together the ingredients.

Allow the Dressing to Sit at Room Temperature

  • Let it sit for about 1 hour at room temperature. The flavors will strengthen with time.
  • Serve and enjoy.


Calories: 104kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 161mgPotassium: 20mgFiber: 1gSugar: 2gVitamin A: 6IUVitamin C: 2mgCalcium: 5mgIron: 1mg
Keyword authentic, Delicious, Easy
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About Savory Suitcase
Hello, I’m Kristina, Founder and Head Blogger of Savory Suitcase… the one-stop-shop for the international foodie. 

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Hello, I’m Kristina, Founder and Head Blogger of Savory Suitcase… the one-stop-shop for the international foodie.


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