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Red Currant & Vermouth Vinaigrette
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David Heimer

David Heimer

Red Currant & Vermouth Vinaigrette

50m

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

    Step 0
  • Add ยฝ cup of water and 2 tbsp of sugar to a pan over medium heat

    Step 1
  • Add 2ยพ tbsp of white vinegar and 1 tsp of salt. Whisk and bring to a boil

    Step 2
  • 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

    Step 3
  • 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

    Step 4
  • 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

    Step 5
  • Remove the leaves from the water. Drain them well and squeeze out any excess water

    Step 6
  • Transfer to a blender and add 1 cup of grapeseed oil. Blend for 10m on medium speed until the oil is dark green

    Step 7
  • Strain the tarragon through a fine mesh sieve or a cheesecloth

    Step 8
  • The tarragon oil is ready

    Step 9
  • Add 100 g of the red currant pickling liquid to a tall container

    Step 10
  • Add 100 g of red currants

    Step 11
  • Add 100 g of red vermouth

    Step 12
  • Blend with a hand blender until completely smooth

    Step 13
  • Strain it

    Step 14
  • Small dice 200 g of asparagus stems

    Step 15
  • Add the diced asparagus to the currant liquid and stir in 200 g of the tarragon oil. The red currant & vermouth vinaigrette is ready

    Step 16
  • Enjoy this delicious vinaigrette!

    Step 17

Yield 4 people

  • Currant

    Red Currant

    100 g
  • Asparagus

    Stem of Asparagus

    200 g
  • Red Vermouth

    Red Vermouth

    100 g

Pickled Red Currant & Leaves

  • Red Currant Berry

    Unripe Red Currant Berry

    100 g
  • Red Currant Leaves

    Red Currant Leaves

    50 g
  • Vinegar

    White Vinegar

    2โ…” tbsp
  • White Sugar

    White Sugar

    2 tbsp
  • Salt

    Salt

    1 tsp
  • Water

    Water

    ยฝ cup

Tarragon Oil

  • Tarragon

    Picked Tarragon

    6 cups
  • Grapeseed Oil

    Grapeseed Oil

    1 cup
  • Salt

    Salt

    2 tbsp

Equipment

  • Hand Blender

    Hand Blender

  • Strainer

    Strainer

  • Kitchen Scale

    Kitchen Scale

  • Glass Jar

    Glass Jar

  • Blender

    Blender

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