Raspberry Vinaigrette

SusieQusie's Note:

Update 9/16/2006 - I adopted this from the Recipezaar account. I'm not positive as to the original poster but I'm guessing this to be one of the esteemed Mean Chef's recipes.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Yield: 1 cup

• 3/4 cup red wine vinegar
• 3/4 cup raspberries, fresh or frozen
• 1 teaspoon chopped shallot
• 2 tablespoons honey
• 1 teaspoon sugar
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 teaspoon water
• 3/4 cup canola oil

Directions:

1. depending on the sweetness of the raspberries (frozen tend to be sweeter than fresh) you may need to adjust the amount of sugar to taste.
2. In a one quart saucepan, combine vinegar, raspberries and shallot.
3. Crush raspberries with a fork.
4. Bring mixture to a boil and then reduce heat to a simmer.
5. Cook for 5 mins or until mixture is reduced to approx 1/2 a cup.
6. Strain mixture through a sieve into a blender.
7. Process until smooth.
8. Allow to cool.
9. Add honey, sugar, lemon juice, mustard, dried thyme, salt, black pepper and water.
10. Blend until smooth.
11. Scrape down sides with a spatula and blend briefly to ensure that everything is well mixed.
12. While blender is running, slowly drizzle half the canola oil in a steady stream.
13. Stop the blender and scrape down the sides again.
14. Turn the blender back on and slowly drizzle the remaining oil inches.
15. Process until emulsified.

Reviews

[imatrad]

Although I had reviewed this last year, I noticed I had forgotten to put the stars it deserved. Oops, sorry.

[Cheese Nibbler]

The flavor was good, but mine didn't look like the picture depicted...it came looking milky (not a vinaigrette), and I'm not sure why. Any suggestions?

[JOY1998]

I used frozen blackberries to make this vinaigrette. It was a trial run for Thanksgiving dinner. Its a winner! I will be serving this with a mixed green salad, feta cheese and candied walnuts. Thank you for posting this recipe.