Savoury Elderberry Recipe

Elderberry Vinaigrette

A bright, berry-rich vinaigrette made with elderberry juice, vinegar, olive oil, Dijon, and a touch of sweetness. It is lovely over fresh greens, goat cheese, apples, nuts, roasted squash, and harvest-style salads.

Prep: 10 minutes Cook: 5 minutes Makes: About 1 cup Best with salads & vegetables
Elderberry vinaigrette being poured over a fresh salad with greens, apple slices, cheese, and nuts

Elderberry vinaigrette is a simple way to bring elderberries into everyday meals. The cooked elderberry juice adds a deep berry colour and gentle tartness, while vinegar, Dijon, olive oil, and a little honey or maple syrup turn it into a balanced dressing for salads, roasted vegetables, grain bowls, and cheese plates.

Ingredients

  • 1/3 cup elderberry juice
  • 1/4 cup apple cider vinegar or red wine vinegar
  • 1/2 cup olive oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely minced, or 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • Optional: 1 teaspoon lemon juice for extra brightness
  • Optional: 1 teaspoon finely chopped fresh thyme
Important:
Use cooked elderberry juice for this recipe. Elderberries should be cooked before being used in recipes.

Instructions

  1. Add the elderberry juice to a small saucepan and warm gently for 3 to 5 minutes. This helps deepen the flavour and makes sure the elderberry portion is cooked.
  2. Remove from heat and let the juice cool to room temperature.
  3. In a jar or bowl, combine the elderberry juice, vinegar, honey or maple syrup, Dijon mustard, garlic, salt, and pepper.
  4. Slowly whisk in the olive oil, or add everything to a jar and shake well until combined.
  5. Taste and adjust. Add more honey or maple syrup for sweetness, more vinegar for tang, or more salt and pepper to bring out the flavour.
  6. Store in the refrigerator and shake well before serving.
Tip: This vinaigrette is especially good with goat cheese, apples, toasted walnuts, pecans, roasted squash, and mixed greens.

Best With

Mixed greens, spinach, arugula, goat cheese, apples, pears, toasted nuts, roasted squash, roasted beets, chicken salads, and grain bowls.

Storage

Store covered in the refrigerator for up to 1 week. Shake well before serving, as natural separation is normal.

Flavour Notes

Bright, tangy, lightly sweet, and fruity with a deep elderberry colour and a savoury Dijon finish.

Recipe Notes

For a sweeter salad dressing, use maple syrup or honey and reduce the vinegar slightly. For a sharper vinaigrette, add a little more apple cider vinegar or lemon juice. This dressing also works as a light drizzle over roasted vegetables, grilled chicken, or a fall harvest salad with cheese and nuts.

More Elderberry Recipes

Explore more ways to use elderberries in savoury sauces, drinks, baking, preserves, and farm kitchen favourites.

Back to Savoury Uses Back to Elderberry Recipes
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