Fresh Raspberry Vinaigrette
Sweet and tart, fresh summer raspberries add unique flavor to this easy vinaigrette.
- 1
4.6/5
(14 Votes)
Ingredients
- 3/4 cup(s) fresh raspberries
- 1/4 cup(s) reduced-sodium chicken broth
- 2 tablespoon(s) canola oil
- 1 tablespoon(s) apple cider vinegar
- 1 tablespoon(s) minced shallot
- 2 teaspoon(s) Dijon honey mustard
- 1/4 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground black pepper
Preparation
Step 1
In a blender, puree fresh raspberries with reduced-sodium chicken broth. Scrape puree through a fine-mesh sieve into a medium bowl and discard seeds.
Into the puree, whisk canola oil, apple cider vinegar, minced shallot, Dijon honey mustard, kosher salt, and freshly ground black pepper until emulsified.
Yield:(enough for a salad for 4)
TIME SAING TIP:
Double or Triple this recipe and store it in a old shake-and-serve mustard or jam jar. Vinaigrette will stay fresh for a week