Raspberry Vinaigrette

Recipe by SusieQusie
READY IN: 20mins
YIELD: 1 cup




  • 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.