Curried Black Pepper Vinaigrette

3/4 c
Prep Time
Cook Time
Ready In

"Curry spice blends (that contain turmeric) are a wonderful, unexpected addition to a basic vinaigrette. Perfect dressing for grain salads, lettuces, tossed with roasted chicken or as a glaze for shrimp."

Original recipe yields 3/4 c servings


  • Serving Size: 1 (43.9 g)
  • Calories 327.3
  • Total Fat - 36.3 g
  • Saturated Fat - 5 g
  • Cholesterol - 0 mg
  • Sodium - 3.7 mg
  • Total Carbohydrate - 2 g
  • Dietary Fiber - 0.8 g
  • Sugars - 0.2 g
  • Protein - 0.3 g
  • Calcium - 10.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0 mg

Step 1

Place the lime juice, honey, curry powder, black pepper & cayenne in a small bowl; whisk until smooth.

Step 2

Slowly whisk in the oil until combined.

Step 3

Season with salt or spice if desired.

Step 4

Store in an airtight glass container in the refrigerator for up to 1 week.

Step 5

Whisk again just before serving to re-emulsify.

Tips & Variations

No special items needed.



Fabulous sauce. I used in on some pasta and it was a refreshing change. I followed the recipe, using my stick blender (perfect) with just these changes: left out cayenne pepper (don't like heat and none in the house), subbed lemon juice for lime juice (pantry forced me too) and subbed olive oil for canola (personal preference). I think this would make a great salad dressing too!

review by:
(23 Sep 2018)