Raspberry Vinaigrette Recipe

Name: Raspberry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 3/4 cup red wine vinegar; 3/4 cup raspberries, fresh or frozen; 1 tsp shallot, chopped; 2 tbs honey; 1 tsp sugar; 1 tsp lemon juice; 1 1/2 tsp Dijon mustard; 1/4 tsp thyme; 1/2 tsp salt; 1/8 tsp black pepper; 1 tsp water; 3/4 cup canola oil

Servings: persons

3/4 cup red wine vinegar
3/4 cup raspberries, fresh or frozen
1 tsp shallot, chopped
2 tbs honey
1 tsp sugar
1 tsp lemon juice
1 1/2 tsp Dijon mustard
1/4 tsp thyme
1/2 tsp salt
1/8 tsp black pepper
1 tsp water
3/4 cup canola oil

1
In a medium saucepan, combine vinegar, raspberries and shallot. Crush raspberries with a fork. Bring mixture to a boil and then reduce heat to a simmer. Cook until mixture is redduced to approximately 1/2 cup.
2
Strain mixture through a sieve into a blender. Process until smooth. Allow to cool. Add honey, sugar, lemon juice, mustard, thyme, salt, pepper and water. Blend until smooth.
3
While blender is running, slowly drizzle half the oil in a steady stream. Stop blending and scrape the sides with a spatula. Continue blending, drizzling in the remaining oil. Process until emulsified.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup red wine vinegar, 3/4 cup raspberries, fresh or frozen, 1 tsp shallot, chopped, 2 tbs honey, and more.

Yes, Raspberry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Raspberry Vinaigrette

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