Golden Raisin And Caper Vinaigrette

1. 1

   Place raisins in a small pot and add verjuice.

2. 2

   Cook over medium heat until reduced by half.

3. 3

   Add capers and cook 2 minutes.

4. 4

   Pour into a blender and puree, adding olive oil in a steady stream.

5. 5

   Pass through fine-mesh sieve.

6. 6

   Cool to room temperature.

7. 7

   Serve over halibut or sea bass.

* Per serving · 4 servings · Values may vary.

No additional tips available.