Fresh Raspberry Vinaigrette

1. 1

   Puree raspberries in a blender. Strain puree through a fine mesh sieve to separate seeds from the puree. To help this process along, I poured the puree into the strainer and stirred with a rubber spatula, pressing against the sides of the strainer. A spoon would also work just fine for stirring/pressing.

2. 2

   Return puree to the blender and add the vinegars, mustard, and salt. Blend on low until well mixed.

3. 3

   With the blender running, slowly drizzle in the oil. It is important to add the oil slowly so that an emulsion will be created, making a dressing that will not separate.

4. 4

   Chill for at least 2 hours for best flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.