Raspberry Vinaigrette

"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."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
Ready In:
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.

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. Although I had reviewed this last year, I noticed I had forgotten to put the stars it deserved. Oops, sorry.
  3. 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?
  4. 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.
  5. Nice flavor, but would have liked a bit more of the raspberry (used the frozen option) to come out. It took a little longer to reduce then stated, but came together nicely after that. :)


<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste &amp; appearance; directions were clear &amp; easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br />&nbsp;<br />&nbsp;<br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br />&nbsp;<br /><br />&nbsp;</p>
View Full Profile

Find More Recipes