Recipe by SusieQusie
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.
Top Review by rosslare
Superb and very fruity! Using raspberries, not raspberry vinaigrette. I did not blend mine, we don't mind little fruity lumps in our vinaigrette, but there wasn't really any, it was smooth but seedy. We like seeds, they are good for you.
- 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 See How It's Made
- 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.
- In a one quart saucepan, combine vinegar, raspberries and shallot.
- Crush raspberries with a fork.
- Bring mixture to a boil and then reduce heat to a simmer.
- Cook for 5 mins or until mixture is reduced to approx 1/2 a cup.
- Strain mixture through a sieve into a blender.
- Process until smooth.
- Allow to cool.
- Add honey, sugar, lemon juice, mustard, dried thyme, salt, black pepper and water.
- Blend until smooth.
- Scrape down sides with a spatula and blend briefly to ensure that everything is well mixed.
- While blender is running, slowly drizzle half the canola oil in a steady stream.
- Stop the blender and scrape down the sides again.
- Turn the blender back on and slowly drizzle the remaining oil inches.
- Process until emulsified.