Creamy Apricot Vinaigrette Dressing with Apricot Preserves is a lightly sweet, fruity salad dressing recipe that has even more uses than green salad.
A vinaigrette recipe that can be used as a sauce, dressing and marinade for fish, chicken, salads, pasta and more!
Vinaigrette recipe
A vinaigrette is a sauce or salad dressing of oil and a mild acid, usually vinegar or sometimes lemon. Plus some sort of seasoning or seasonings to flavor the vinaigrette.
The basic vinaigrette ratio is 3 to 1. Or three parts oil to one part vinegar. Which results in a stable vinaigrette, or permanent emulsion.
But many vinaigrettes are a temporary emulsion that will stay combined for a little while but will separate eventually.
Mustard, honey and mayonnaise are emulsifiers and when used as vinaigrette ingredients they help the vinaigrette emulsify faster and stay emulsified longer.
You can also add all different vinaigrette ingredients to make different flavors. Ranging from classic like balsamic vinaigrette to sweet vinaigrettes like Creamy Lemon and raspberry vinaigrette, and savory like chipotle and cilantro lime.
Ingredients
- Apricot preserves – Apricot adds such a nice lightly sweet fruity flavor to many dishes from rice and grains, baked chicken, desserts and more. In this recipe apricot preserves serves as the base for the salad dressing. Substitute peach, plum or even grape jelly instead. Apricots are in season from early May through July in the U.S. If you can find fresh apricots go ahead and make a quick apricot jam by simmering apricots with sugar and water until thick. Otherwise, good quality apricot jam is a great timesaver and add both juicy flavor and a nice sweetness to this homemade salad dressing recipe.
- Dijon mustard – or deli mustard is nice with this but just a bit spicy.
- Garlic
- Salt and pepper
- Apple cider vinegar – or other light vinegar
- Olive oil
- Fresh thyme – or dried thyme, optional
Step by step instructions
- Finely mince garlic and add to a medium bowl with salt, pepper, apricot preserves and dijon mustard.
- Whisk in vinegar until combined.
- Then slowly add olive oil while whisking to emulsify the mixture.
- Use immediately or store vinaigrette refrigerated.
- Enjoy!
How to serve
Use vinaigrette for green salad, pasta salad, beet salad, salmon and other fish, grilled oysters, apricot chicken, or pork marinade, as a dip for bread, etc.
Yield
This salad dressing recipe makes around 1 cup of apricot dressing. Enough for about 8 2 tablespoon servings.
Shelf life
Typically, vinaigrette can be stored at room temperature for up to 5 days.
But because of the raw garlic this creamy apricot vinaigrette must be refrigerated. Store refrigerated for up to 7 days.
Vinaigrette will solidify due to the amount of unsaturated fat in the higher quality olive oil. To fix vinaigrette that has solidified in the fridge simply leave at room temperature until it warms up.
To re-emulsify separated vinaigrettes simply shake or whisk until emulsified again.
Ingredients
- ¼ cup apricot preserves
- 3 tablespoons apple cider vinegar or other light vinegar
- 2 teaspoons dijon mustard
- 1 teaspoon garlic from 2 cloves
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup olive oil
- 1 teaspoon fresh thyme optional, or ½ teaspoon dried thyme
Instructions
- Finely mince garlic and add to a medium bowl with salt, pepper, apricot preserves and dijon mustard.
- Whisk in vinegar until combined.
- Then slowly add olive oil while whisking to emulsify the mixture.
- Use immediately or store tightly covered, refrigerated for up to 7 days.
Nutrition
Leave a Reply