Red Currant & Vermouth Vinaigrette
This vinaigrette accompanies pickled asparagus perfectly and adds a slight fruity touch to them.
If you prefer, you can use any kind of red berries instead of red currant.
Red Currant & Vermouth Vinaigrette is perfect for using on salads, roasted vegetables, grilled meats, sandwiches, and as a dipping sauce for appetizers.
Place 100 g of unripe red currant berries and 50 g of red currant leaves in a 300 ml sterilized glass jar
Add ½ cup of water and 2 tbsp of sugar to a pan over medium heat
Add 2¾ tbsp of white vinegar and 1 tsp of salt. Whisk and bring to a boil
Cover the berries and leaves with the liquid. Let it cool down to room temperature, then close the lid and store in the refrigerator. Reserve the remaining liquid. Your pickled red currant & leaves are ready
Fill a medium pot with water and add 2 tbsp of salt. Stir to dissolve the salt and bring to a boil over high heat
Add 6 cups of picked tarragon leaves to the salted water. Push down to ensure all leaves are submerged. Boil for 10s until the tarragon just starts to wilt
Remove the leaves from the water. Drain them well and squeeze out any excess water
Transfer to a blender and add 1 cup of grapeseed oil. Blend for 10m on medium speed until the oil is dark green
Strain the tarragon through a fine mesh sieve or a cheesecloth
The tarragon oil is ready
Add 100 g of the red currant pickling liquid to a tall container
Add 100 g of red currants
Add 100 g of red vermouth
Blend with a hand blender until completely smooth
Small dice 200 g of asparagus stems
Add the diced asparagus to the currant liquid and stir in 200 g of the tarragon oil. The red currant & vermouth vinaigrette is ready
Enjoy this delicious vinaigrette!
Yield 4 people
Red Currant100 g
Stem of Asparagus200 g
Red Vermouth100 g
Unripe Red Currant Berry100 g
Red Currant Leaves50 g
White Vinegar2⅔ tbsp
White Sugar2 tbsp
Picked Tarragon6 cups
Grapeseed Oil1 cup