Prep 5 mins
Cook 0 mins
This is a favorite of mine and its easy to make!
- Combine the olive oil, rice vinegar and raspberry jam in the container of a blender.
- Process until smooth.
- Store in a jar in the refrigerator.
I made this a couple of days ago because I had all of the ingredients on hand. I made some minor changes to the recipe. I used canola oil in my version because I didn't want the oil to stand out. Upon tasting this, I added 2 tablespoons of cider vinegar because I found it to be just ultra sweet and not assertive enough. Last, I added 1 tablespoon of mayonnaise which is a trick I learned from Cook's Illustrated so the dressing will stay together after being mixed in a food processor. Great considering the short list of ingredients and steps. I may add shallots or poppy seeds in the future to kick it up a bit. Thanks for posting such an easy and useful recipe, Chef Teer!
This was very good, but I did cut back on the oil. I only used 2 tablespoons, as I don't care for my dressings to be swimming in oil, and I found the 2 tablespoons seemed like the right amount. Also, I didn't use olive oil, but rather a vegetable oil, which worked well. After serving this once, and having another cup of the dressing leftover, I took someone elses suggestion at another forum, and added 1-1/2 tablespoons of Dijon mustard, and sprinkled in a bit of black pepper. It did cut back on the tart "vinegary"taste of the seasoned rice vinegar, which I liked, but my husband said he much prefered the dressing without the Dijon mustard. But he also said the Dijon tasted ok in it as well. Even though this is a good tasting vinaigrette dressing, it's also a dressing I will probably only make once in a great while, as it is a bit rich in taste. Perhaps a mild tasting vinegar would be best to use, but that's just my opinion. Chief Teer, thank you for posting this recipe, it definitely is a keeper!!