Raspberry Vinaigrette

How to Make Raspberry Vinaigrette

1. 1

   Step 1: Puree raspberries and acids

   Place fresh raspberries, red wine vinegar, honey, and Dijon mustard in a blender or food processor. Puree until very smooth, scraping down the sides as needed to make a uniform mixture.

   For this step

   • 1 cupFresh raspberries
   • 1/4 cupRed wine vinegar
   • 1 tbspHoney (or maple syrup for vegan)
   • 1 tspDijon mustard
   
2. 2

   Step 2: Add shallot and lemon

   Stir the finely minced shallot and fresh lemon juice into the raspberry puree, or pulse briefly in the blender to incorporate without overworking. Let the mixture sit for 3–5 minutes to mellow the shallot and allow the flavors to marry.

   For this step

   • 1 small (about 2 tbsp)Shallot, finely minced
   • 1 tbspFresh lemon juice
   
3. 3

   Step 3: Emulsify with olive oil

   With the blender running on low (or while whisking vigorously in a bowl), slowly drizzle in the extra-virgin olive oil in a thin, steady stream to form a glossy emulsion. If using a jar, add oil in a steady stream while tightly capping and shaking until fully combined.

   For this step

   • 3/4 cupExtra-virgin olive oil
   
4. 4

   Step 4: Season and adjust

   Taste and season the vinaigrette with kosher salt and freshly ground black pepper, adjusting sweetness or acidity with additional honey or vinegar as desired. Aim for a balanced bright-tart profile that complements greens without overpowering them.

   For this step

   • 1/2 tspKosher salt
   • 1/4 tspFreshly ground black pepper
   
5. 5

   Step 5: Strain and store (optional)

   For a silky-smooth dressing, press the vinaigrette through a fine-mesh sieve into a jar, discarding seeds and solids. Refrigerate in a sealed container for up to 1 week; bring to room temperature and shake well before serving.
   

1. Place fresh raspberries, red wine vinegar, honey, and Dijon mustard in a blender or food processor. Puree until very smooth, scraping down the sides as needed to make a uniform mixture.
2. Stir the finely minced shallot and fresh lemon juice into the raspberry puree, or pulse briefly in the blender to incorporate without overworking. Let the mixture sit for 3–5 minutes to mellow the shallot and allow the flavors to marry.
3. With the blender running on low (or while whisking vigorously in a bowl), slowly drizzle in the extra-virgin olive oil in a thin, steady stream to form a glossy emulsion. If using a jar, add oil in a steady stream while tightly capping and shaking until fully combined.
4. Taste and season the vinaigrette with kosher salt and freshly ground black pepper, adjusting sweetness or acidity with additional honey or vinegar as desired. Aim for a balanced bright-tart profile that complements greens without overpowering them.
5. For a silky-smooth dressing, press the vinaigrette through a fine-mesh sieve into a jar, discarding seeds and solids. Refrigerate in a sealed container for up to 1 week; bring to room temperature and shake well before serving.