Blueberry-Basil Vinegar and Vinaigrette {Kitchen Basics}

It’s funny, ya’ know. When it comes to blogging, sometimes it’s what seems to be the most insignificant things that create the most interest. Take my mention of Blueberry-Basil Vinegar, for example, during this week’s THV11 segment on Sensational Summer Salads.

I love using infused vinegars and oils in my cooking. And, y’all, they’re just so easy to make. I really don’t give them a second thought.

Anybody. And I mean A.N.Y.BODY can make this vinegar. Probably even @TBBRannon:)

I use this blueberry vinegar to make an easy, peasy blueberry vinaigrette. It works exceptionally well with several salads. I like to dress the greens with the Blueberry-Basil Vinaigrette prior to adding the other ingredients. Otherwise, the blue tends to color them.

I used it as the vinaigrette for a mixture of chopped rainbow kale, blueberries, almonds, salt and pepper. Garnish with a little shaved Parmesan, if desired.

Can you say E.A.S.Y.

Want a great glaze for your grilled pork? Use this Blueberry-Basil Vinaigrette with a little added heat from a jalapeno. #delishdish

Blueberry-Basil Vinegar and Vinaigrette {Kitchen Basics}

Blueberry-Basil Vinegar and Vinaigrette {Kitchen Basics}

Ingredients

    Vinegar
  • 8 ounces white or apple cider vinegar
  • 1 cup fresh blueberries
  • 1 1/2-2 cups fresh Genovese or Fluffy Ruffles Purple Basil
    Vinaigrette
  • 1/2 cup fresh blueberries
  • 1/2 cup blueberry jam or jelly
  • 1/4 cup blueberry-basil vinegar
  • 1/4 cup freshly squeezed lemon juice (or Minute Maid Frozen Lemon Juice)*
  • 2 Tablespoons minced shallots
  • 2 Tablespoons Riceland Rice Bran Oil or Wayne Plantation Sunflower Oil
  • 1/2 teaspoon orange, lemon or lime zest
  • Kosher salt
  • Freshly cracked black peper

Instructions

    Vinegar
  1. Place all ingredients in a quart jar; close lid.
  2. Place in a cool, dark place for 1-2 weeks before using.
  3. Strain, if desired. Use the blueberry pickles as a salad ingredient.
  4. Note: Fluffy Ruffles Purple Basil makes a beautifully colored vinegar.
    Vinaigrette
  1. In a food processor, pulse together blueberries and jam or jelly; strain if desired.
  2. Transfer blueberry puree to a pint jar with lid. Add remainder of ingredients except salt and pepper.
  3. Shake jar briskly until ingredients are emulsified. Alternatively, whisk ingredients in a bowl.
  4. Season with salt and pepper to taste.

Notes

Vary the flavor of the vinaigrette by choosing different citrus flavors: orange, lemon or lime. Use the juice and zest of whichever citrus flavor you desire. Lemon zest with lemon juice, lime zest with lime juice, orange zest with orange juice, for example.

You can also vary the sweetener. You will get more intense blueberry flavor by using the blueberry jam or jelly, but you could substitute honey as well.

http://diningwithdebbie.net/2016/07/01/blueberry-basil-vinegar-and-vinaigrette-kitchen-basics/

 

 

Comments

  1. Leave a Reply

    CC
    July 2, 2016

    hi Debbie! to make vinegar, does the cool, dark place need to be the fridge? thanks! CC

    • Leave a Reply

      Debbie
      July 11, 2016

      No, not at all. A cool cupboard is just fine. I have a pantry area in our basement/garage where I store mine.

  2. Leave a Reply

    Katharine
    July 3, 2016

    Wow! I think I’m going to love this! Especially the pickled blueberries added to a salad! Who’d have thought of that? You, of course! <3 K

  1. Blueberry, Strawberry and Chicken Salad with Blueberry Vinaigrette | Dining With Debbie - […] their way into lots of dishes at our house. This Blueberry, Strawberry and Chicken Salad uses my  Blueberry-Basil Vinegar that…

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>