Recipes: Sauces

Fresh Blueberry Vinaigrette

This blueberry vinaigrette is a simple yet flavorful dressing that transforms your just-another-salad into a colorful masterpiece.


  • 2 cups fresh blueberries

  • 1 tablespoon water

  • 1 tablespoon granulated sugar

  • ¾ teaspoon minced garlic OR 1 tablespoon minced shallot

  • 1 tablespoon good quality balsamic vinegar

  • 1 tablespoon honey

  • ½ cup extra virgin olive oil

  • Salt and freshly cracked black pepper to taste


  • In a small sauce pan, combine blueberries, 1 tablespoon water and 1 tablespoon sugar. Heat on low and cover with a lid, stirring every few minutes. Cook for 8-10 minutes. Remove the lid and give the blueberries a stir.

  • Strain the liquid into a measuring cup. Press down on the blueberry pulp to release remaining liquid. You should have approximately ½ cup of blueberry reduction. You can discard the blueberry puree or freeze for ice cream or smoothies.

  • To the blueberry reduction, add minced garlic or shallots, balsamic vinegar, honey and olive oil. Whisk until thoroughly combined. Season to taste with salt and pepper. The vinaigrette will be slightly warm. This works well for kale and spinach salads or heartier greens. For delicate baby greens, allow the dressing to cool before using.

  • Transfer the vinaigrette to a lidded jar and reserve countertop for a few hours or until needed. If refrigerated, the blueberry reduction will solidify. If this happens, add the vinaigrette to a small sauce pan and heat over low heat until the desired consistency.

  • NOTE: This vinaigrette is best when used the same day it’s prepared. It can also be used over grilled chicken or pork.

Makes 1 cup