Strawberry Vinaigrette Recipe

Strawberries: Fresh and hulled, these provide the sweet and fruity base for the vinaigrette.

Balsamic vinegar: Adds a rich, tangy depth of flavor that complements the sweetness of the strawberries.

Honey: A natural sweetener that balances the acidity of the vinegar.

Olive oil: Provides a smooth, rich texture and helps emulsify the dressing.

Dijon mustard: Adds a subtle tang and helps to stabilize the vinaigrette.

Salt: Enhances the overall flavor of the dressing.

Black pepper: Adds a hint of spice and complexity.

When blending the strawberries for the vinaigrette, make sure they are fresh and hulled properly to avoid any unwanted texture. If your blender struggles with the mixture, add a small amount of water to help achieve a smoother consistency. Adjust the honey and balsamic vinegar to balance the sweetness and acidity according to your preference.

• hulled fresh strawberries - Substitute with raspberries: Raspberries provide a similar tartness and sweetness, making them a great alternative for the fruity base of the vinaigrette.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar has a similar acidity and depth of flavor, though it is slightly less sweet than balsamic vinegar.

• honey - Substitute with maple syrup: Maple syrup offers a comparable sweetness and viscosity, adding a unique flavor twist to the vinaigrette.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and mild flavor, making it a suitable replacement for olive oil in dressings.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard provides a similar tangy flavor with a bit more texture, which can add an interesting element to the vinaigrette.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral profile, enhancing the overall flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma, keeping the vinaigrette balanced.

• To store your strawberry vinaigrette, pour it into an airtight container, such as a mason jar or a BPA-free plastic container. This will help maintain its freshness and prevent any unwanted odors from seeping in.

• Place the container in the refrigerator. The vinaigrette will keep well for up to a week, allowing you to enjoy its vibrant flavors over several meals.

• Before each use, give the container a good shake to ensure the olive oil and other ingredients are well mixed. Separation is natural, especially with homemade dressings.

• If you wish to freeze the vinaigrette, pour it into a freezer-safe container, leaving some space at the top to allow for expansion as it freezes. Alternatively, you can use ice cube trays for portioned servings.

• Once frozen, transfer the vinaigrette cubes to a zip-top freezer bag. Label the bag with the date to keep track of its freshness.

• When you're ready to use the frozen vinaigrette, thaw it in the refrigerator overnight. Give it a good shake or stir before serving to recombine the ingredients.

• Avoid refreezing the vinaigrette once it has been thawed, as this can affect the texture and flavor.

• If your strawberry vinaigrette has thickened in the fridge, allow it to sit at room temperature for about 10-15 minutes. This will help it return to a more pourable consistency.
• Give the vinaigrette a good shake or stir before using it again. This ensures that the olive oil and other ingredients are well-mixed.
• If you prefer a slightly warmer dressing, place the container of vinaigrette in a bowl of warm water for a few minutes. Avoid using hot water as it can alter the flavor profile of the strawberries and balsamic vinegar.
• For a quick fix, you can microwave the vinaigrette in a microwave-safe container for about 10-15 seconds. Be cautious not to overheat, as this can change the taste and texture.
• If the vinaigrette has separated, blend it again for a few seconds to restore its smooth consistency. This is especially useful if you notice the olive oil has solidified.
• Always taste the vinaigrette after reheating to ensure the flavors are still balanced. You may need to add a touch more honey or dijon mustard to refresh the taste.

• Blender: Use this to combine all the ingredients and blend them until smooth.

• Measuring cups: Essential for accurately measuring the strawberries and olive oil.

• Measuring spoons: Necessary for measuring the balsamic vinegar, honey, and dijon mustard.

• Knife: Needed to hull the strawberries before blending.

• Cutting board: Provides a safe surface to hull and prepare the strawberries.

• Airtight container: Use this to store the vinaigrette in the fridge for up to a week.

• Spatula: Useful for scraping down the sides of the blender to ensure all ingredients are well mixed.

Prep ingredients in advance: Hull and wash the strawberries ahead of time to save minutes when you're ready to blend.

Use a high-speed blender: A powerful blender will make the vinaigrette smoother and faster.

Double the batch: Make extra and store it in the fridge for up to a week, so you have vinaigrette ready for multiple meals.

Pre-measure ingredients: Measure out the balsamic vinegar, honey, olive oil, and dijon mustard before you start blending.

Taste and adjust: Taste the vinaigrette immediately after blending and adjust the seasoning right away to save time later.