Jammy Vinaigrette

This dressing includes fruit jam in it, hence the name. This is a dressing for hearty salads or can be used as a sauce for chicken or pork chops.


2 tablespoons balsamic or sherry vinegar
6 tablespoons extra virgin olive oil
Salt and pepper to taste
2 teaspoons berry jam (blackberry, ollialieberry, etc.)
A pinch of fresh minced thyme, if desired


Put the vinegar, salt and pepper, and herbs if you are using them, into a large non-reactive bowl. Whisk to dissolve the salt and let sit a couple minutes for flavors to meld.

Whisk in the jam to dissolve. Whisking all the while, slowly add the oil in a thin stream until the dressing is thickened. This may not use all the oil.

Use immediately or store in the refrigerator.

Chef’s Notes and Tips:

  • To add depth to this dressing, especially if using as a sauce for pork or chicken, add 2 teaspoons of minced shallot to the vinegar with the salt and pepper.
  • This dressing is excellent using apricot jam instead of the berry jam. Substitute apricot jam, and use a white balsamic vinegar, rice vinegar, or champagne vinegar.
  • Use half apricot and half ginger jam and use this as a sauce on roasted chicken sprinkled with a little curry powder
  • Make lightly curried chicken/turkey meatballs and roast these in the oven. Use the sauce for dipping.

YIELD:  1/2 cup

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