Berrylicious Blueberry Vinaigrette is fruity + mildly tart. I am a huge fan of homemade salad dressings or vinaigrettes. This one, of course, is one of my favorites.
I originally posted this recipe during the summer but, it is delicious all year around! I’m always buying those big tubs of blueberries during the winter months at Sam’s Club anyway so, I may as well make one of my fave vinaigrettes with them!
Most of my older posts are getting an update in the next few months. After several years of having this blog as a hobby, I am in the process of turning it into hopefully my full-time job. I have started to give up on it so many times because the work that goes on behind the scenes for a food blog is pretty intense! But, even when I am not working on it I can’t stop thinking about it. I have learned that those things that I can’t stop thinking about are the things that I need to be doing 😀. Hopefully a new site design will be up soon also!
Tips for making blueberry vinaigrette
This vinaigrette is made completely from scratch! The syrup is made by cooking fresh or frozen blueberries down and then straining out the solids. The syrup can be used for many things. A few of my favorites are pancake syrup, addition to iced tea, and it is so fun to stir into homemade ice cream(before freezing) for fun color and delicious flavor!
The easiest way to make this vinaigrette is to put all of the ingredients into a cocktail shaker. And to shake like mad for a few seconds!
Berrylicious Blueberry Vinaigrette
Ingredients
- 2 cups fresh or frozen blueberries
- 1 bay leaf
- 1/4 cup sugar
- 1 lemon, zested
- 1 cup blueberry juice
- 2 tsp dijon mustard add according to taste
- 1/4 tsp salt
- 1/4 cup olive oil
- 1/4 cup vinegar add according to taste
Instructions
- Add blueberries and sugar to a medium saucepan over med/low heat. Mash with potato masher.
- Stir in 2 cups of water, bay leaf, lemon zest, and sugar.
- Cover and cook on low heat for 10-15 mins.
- Strain through fine mesh sieve to remove all solids.
- Allow blueberry syrup to cool to room temp.
- Vinaigrette Recipe:Add dijon mustard, olive oil, salt, and vinegar together and shake well or pulse a couple times in blender.
- Store in an airtight container in the refrigerator for up to 7 days.
A link to a great cocktail shaker!