Blueberry-Mint Vinaigrette
July 6, 2009 · 5 comments
It was a very hot day for Portland, and I didn’t really want to add to the heat by warming up my kitchen. With fresh blueberries, herbs in the garden, plenty of greens on hand, and a full pantry, I didn’t need any heat.
The key component in this vinaigrette is blueberry syrup. I made some a few weeks ago by putting a 2 pints of blueberries and a cup of sugar into a food processor and pulsing a few times to purée roughly. I put the purée into a saucepan over medium-low heat, tasted and adjusted the sugar, then simmered for about 30 minutes. I poured the simmered pulp into a colander lined with two layers of cheesecloth and let it drain. The remaining pulp went into the composter, while the syrup went into a small glass container in the refrigerator, where it sat until I remembered it.
Making a vinaigrette is quite simple when you know the correct ratio of oil to vinegar, 3:1. If you didn’t know that ratio, or you did but you want more of that kind of handy information, you really must get yourself a copy of Michael Ruhlman’s Ratio
Blueberry-Mint Vinaigrette
2 teaspoons fresh blueberry syrup
1 teaspoons balsamic vinegar
1 teaspoons riece wine vinegar (unseasoned)
4 teaspoons extra virgin olive oil
2 leaves spearmint, minced
salt and pepper to taste
I added fresh blueberries, shredded mint, and diced red pepper to the mixed greens and herbs I had on hand. Simple, refreshing, and with the mint, cooling on a hot day.
My name is Gareth Mark, and I live in Portland, Oregon. I've been a line cook a few times and worked several years as a pastry chef.
Wow, blueberry and mint. A lovely combination. Is that something you have used in the past? Would you use that in a dessert?
that’s a perfect summer dressing. good recipe
Ooh that sounds really good. I have some rhubarb syrup. Do you think that could work?
I’d used mint on an equal footing with strawberries–it works well– but I’d never used mint as an equal partner with blueberry before. It works well as a savoury combo, and should work well as a sweet combo.
I think it would be really interesting. Taste as you go, because fruit syrups have varying sweetness, so recipes don’t really work. Let us know how it turns out!