Red Currant & Vermouth Vinaigrette

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

Strain it

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!