Zesty Apricot Vinaigrette

I stumbled upon this apricot vinaigrette recipe last summer when I had a jar of apricot preserves sitting in my fridge that needed using up, and now it’s become my go-to dressing for practically every salad. The sweetness from the preserves pairs beautifully with tangy Dijon mustard, creating this perfectly balanced dressing that takes just five minutes to whisk together. Trust me, once you try this homemade version, you’ll never reach for store-bought again!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 520-600
• Protein: 0-1 g
• Fat: 28-32 g
• Carbohydrates: 64-72 g

Ingredients

• 4 1/2 tbsp apricot preserves
• 3/4 tsp Dijon mustard
• 2 1/2 tbsp white wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1 tsp finely minced shallot

Step 1: Warm and Soften the Apricot Preserves

• 4 1/2 tbsp apricot preserves

Place the apricot preserves in a small bowl or jar and microwave for 20 seconds until slightly warmed and loosened.

This warming step makes the preserves easier to whisk and helps them incorporate smoothly into the vinaigrette without lumping.

If you prefer, you can also warm the preserves gently in a small saucepan over low heat, stirring constantly.

Step 2: Build the Emulsion

• warmed apricot preserves from Step 1
• 3/4 tsp Dijon mustard
• 1 tsp finely minced shallot
• 2 1/2 tbsp white wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

While the preserves are still warm, whisk in the Dijon mustard, minced shallot, and white wine vinegar until fully combined and smooth.

The mustard acts as an emulsifier to help the oil and vinegar blend together, and the warm preserves help everything integrate easily.

Once this base is well combined, slowly drizzle in the olive oil while whisking continuously to create a cohesive vinaigrette.

I find that whisking constantly while adding the oil slowly prevents the vinaigrette from breaking apart.

Finish by seasoning with kosher salt and freshly cracked black pepper to taste.

Zesty Apricot Vinaigrette

Delicious Zesty Apricot Vinaigrette recipe with step-by-step instructions.

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Cook Time 5 minutes mins

Total Time 7 minutes mins

Servings: 1 cups of dressing

Calories: 560

Ingredients Method

Ingredients

  

• 4 1/2 tbsp apricot preserves
• 3/4 tsp Dijon mustard
• 2 1/2 tbsp white wine vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 1 tsp finely minced shallot

Method

 

1. Place the apricot preserves in a small bowl or jar and microwave for 20 seconds until slightly warmed and loosened. This warming step makes the preserves easier to whisk and helps them incorporate smoothly into the vinaigrette without lumping. If you prefer, you can also warm the preserves gently in a small saucepan over low heat, stirring constantly.
2. While the preserves are still warm, whisk in the Dijon mustard, minced shallot, and white wine vinegar until fully combined and smooth. The mustard acts as an emulsifier to help the oil and vinegar blend together, and the warm preserves help everything integrate easily. Once this base is well combined, slowly drizzle in the olive oil while whisking continuously to create a cohesive vinaigrette. I find that whisking constantly while adding the oil slowly prevents the vinaigrette from breaking apart. Finish by seasoning with kosher salt and freshly cracked black pepper to taste.