Homemade Blueberry Balsamic Vinaigrette 自製藍莓巴薩米可醋沙拉醬

The intense, sweet flavour of balsamic is probably what makes it one of my favourite vinegars. Since the flavour pairs so well with fruits, you often find different flavours of fruity balsamic vinegars/vinaigrettes in stores, but if you look at the ingredients from their labels, cane sugar is usually among the first few ingredients. To make a fruity vinegar is quite easy (see my Peach Balsamic Vinaigrette). You don't need many ingredients or thickening agents, and it tastes much more natural.  With just a touch of maple syrup, real fresh blueberries, balsamic vinegar, and a good extra virgin olive oil, you can make your own vinaigrette that tastes better than just about anything you can find in a store!

Homemade Blueberry Balsamic Vinaigrette (makes about 1 cup)

A: 1 C  blueberries *I imagine you can use frozen ones
    6 T  balsamic vinegar
    1 T  maple syrup

pinch of sea salt and black pepper

6 T  good quality extra virgin olive oil

*T = tbsp, C = cup

1. Place ingredients A in a small sauce pan and cook for 5-6 minutes until the blueberries are soft and the liquid starts to thicken.

2. Let it cool for 5-10 minutes. Blend it with a pinch of sea salt and black pepper in a blender until very smooth.

3. Slowly add the oil while the blender is on.

4. Pour it in a disinfected glass jar with a lid and store it in the fridge for 2 months unopened.*An opened bottle should be finished within 1-2 weeks.

*Try pairing the vinaigrette with my Purple Power Salad!

1. Herb Blueberry Balsamic Vinaigrette: Add your favourite herb (such as rosemary, thyme, or basil) during the cooking. Discard it before blending.

2. Blueberry Balsamic Reduction: Sweeten it with a little extra maple syrup and cook extra 2 minutes longer during procedure 1 until syrupy. Finish making the reduction without adding the salt, pepper and oil. Drizzle the sauce over your crêpes, waffles, vanilla ice cream, cake or other desserts!

                                                                                                                                                                                                                                  - Yvonne



藍莓巴薩米可醋沙拉醬 (約1杯)

A: 新鮮或冷凍藍莓 1 杯
    巴薩米可醋      6 大匙
    楓糖              1 大匙

海鹽與黑胡椒 少許

上等冷抽橄欖油 6 大匙

1. 將所有A料放入ㄧ個有深度的小過子內,煮約5-6分鐘至軟而液體也稍微變濃。

2. 放置5-10分鐘稍涼後倒入食物調理機內與海鹽和黑胡椒打至細,然後ㄧ邊打ㄧ邊慢慢的加入橄欖油。

3. 將完成的沙拉醬倒入ㄧ個已消毒過的玻璃罐,蓋緊蓋子可儲存於冰箱2個月,但開封後需在1-2星期內食用完。


1. 香草藍莓巴薩米可醋沙拉醬:在部驟1中加入自己喜歡的新鮮香草(如迷迭香、百里香或蘿勒),放入食物調理機前將香草取出即可。

2. 藍莓巴薩米可甜醋醬:在部驟1加入更多的楓糖並多煮2分鐘至稠,打細後不要加入鹽、胡椒與橄欖油,可將它淋在可麗餅、鬆餅、蛋糕或香草冰淇淋上食用。

                                                                                               - Yvonne

© recipe and photos by My Chouchoux

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