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Homemade Hibiscus Vinaigrette Recipe

Shanna
A sweet, tropical, and tangy hibiscus vinaigrette that is super easy to make and delicious on any kind of salad. Ready to use after making or chill before using.
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Prep Time 10 minutes
Additional Time 12 hours
Total Time 12 hours 10 minutes
Servings 1 ½ cups

Ingredients
  

  • 1 large shallot peeled and diced (a little over ¼ cup)
  • 2-3 large garlic cloves peeled and minced (2 Tbsp)
  • ⅓ cup red wine vinegar
  • 3 tablespoon hibiscus syrup *
  • 2 teaspoon dijon mustard
  • ½-1 teaspoon kosher salt
  • ½-1 teaspoon ground black pepper
  • 2 teaspoon dried hibiscus flower powder
  • ⅔-1 cup high quality olive oil I use Luigi Tega

Optional ingredients:

  • 1-2 tablespoon Mayonnaise or thick plain yogurt optional for creamy style vinaigrette
  • 1 tablespoon honey - to make it sweeter

Instructions
 

  • Combine the shallot, garlic, red wine vinegar, hibiscus syrup, dijon mustard, salt and pepper ( start with ½ teaspoon each then add more if desired), hibiscus flower powder and blend well. Pour into a larger bowl and slowly whisk in ⅔ cup of the olive oil. You can add the additional ⅓ cup of olive oil if you like a 3:1 ratio of oil to vinegar. 
  • To make the dressing creamy add everything to the blender including the oil and the mayo or yogurt and blend until thick. 
  • To make the dressing sweeter add up to a tablespoon of honey. Blend with the ingredients in either version. 
  • You can use the dressing immediately or you can chill it overnight.
  • Keep the vinaigrette in an airtight jar or salad dressing bottle with a lid in the refrigerator up to three weeks.
  • Shake either versions of the vinaigrette well before using, if the creamy version of the dressing gets thin at room temperature, blitz it in a blender for a few seconds to thicken it back up. 

Notes

*I have linked to my hibiscus simple syrup recipe in my post as well as places to buy hibiscus flowers. You can also find it by searching “hibiscus” in the search bar. 
For the hibiscus flower powder just blend some of the dried flowers until finely ground. I use a magic bullet type blender for grinding  up whole herbs and spices. A small food processor will work too.