Raspberry Vinaigrette
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Sauces A vibrant and tangy homemade raspberry vinaigrette featuring fruit preserves and a smooth oil emulsion. Perfect for elevating fresh summer green salads.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | None | None | 2 1/2 Cups |
🔪 Key Equipment
- Blender
- Glass jar or storage container
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Tbsp | Raspberry Preserves | None |
| 1/2 tsp | Salt | None |
| 1/2 tsp | Black Pepper | Freshly ground recommended |
| 1/4 tsp | Minced Garlic | Minced |
| 1/4 Cup | Raspberry Vinegar | None |
| 1/2 Cup | Canola Oil | Or similar neutral oil |
Instructions
Step 1: Blend the Base
- In a blender, combine the 1 Tbsp raspberry preserves, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp minced garlic, and 1/4 cup raspberry vinegar. Do not add the oil yet.
- Blend these ingredients until well combined and completely smooth.
Step 2: Emulsify the Oil
- Turn the blender on a low speed. While the machine is running, slowly drizzle the 1/2 cup canola oil (or similar) through the opening in the lid until all the oil is added and the vinaigrette is fully emulsified and thoroughly blended until smooth and thick.
Step 3: Storage
- Transfer the dressing to a jar or container for storage. Shake well before using.
💡 Make-Ahead & Storage: Store sealed in the refrigerator. Shake well before using, as natural separation may occur.
Original Recipe Scan
